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SPOONABLE BLOODY MARYS
2
1/4 teaspoons unflavored powdered gelatin
(1 envelope)
3 1/2 cups tomato juice
1/2 cup vodka
Salt and freshly ground pepper
1/2 teaspoon Worcestershire sauce
5 celery ribs, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/2 teaspoon hot sauce
2 tablespoons finely shredded basil
In
a small saucepan, sprinkle the gelatin over
1 cup of the tomato juice and let stand
until softened, about 5 minutes. Set the
saucepan over moderate heat and stir until
the juice is warm and the gelatin has dissolved
completely, about 4 minutes; do not let
the juice get too hot.
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Pour
the juice into a glass measuring cup and stir
in the remaining 2 1/2 cups of tomato juice and
the vodka. Season with salt, pepper and the Worcestershire
sauce, then pour into whiskey tumblers. Refrigerate
until set, at least 6 hours or overnight.
In
a blender, puree the celery with the lemon juice.
Strain the puree through a fine sieve and season
with salt. Cover the celery juice and refrigerate.
In a medium bowl, whip the cream until soft peaks
form. Add the hot sauce, season with salt and
whip until firm. Cover and refrigerate.
Add
2 tablespoons of the celery juice to each glass
of tomato jelly. Top with heaping teaspoons of
the hot pepper cream and the shredded basil. Serve
with small spoons.
8
servings.
MAKE
AHEAD: The tomato jelly, celery juice and hot
pepper cream can be refrigerated separately for
2 days. Gently re-whip the cream before serving.
1
Serving: Calories: 86, Fat: 2.9g (Sat.: 1.7g),
Carbohydrates: 6g, Protein: 2g.
[Food
& Wine, May 2001]
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