Grannydragon's Tomato Aspic with Pineapple Sauce

Elevate your table with Grannydragon's Tomato Aspic with Pineapple Sauce, a vintage-inspired dish that perfectly balances savory and sweet. This retro classic combines the rich tang of tomato juice with a touch of fresh lemon and a subtle crunch from finely chopped celery and green onions, all set into a glossy, moldable aspic. Paired with a luscious homemade pineapple sauce, thickened with cornstarch and sweetened with honey, this recipe delivers an unexpected harmony of flavors that will delight your guests. Whether you're hosting a dinner party or experimenting with timeless recipes, this gluten-free appetizer is an elegant and visually striking choice. Serve chilled for a refreshing twist, and watch it become the centerpiece of your next gathering!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 4 cups Tomato juice (unsalted or low sodium)
• 2 envelopes Unflavored gelatin
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.5 cup Celery, finely chopped
• 0.25 cup Green onions, finely chopped
• 1 cup Crushed pineapple (canned, in juice)
• 1 tablespoon Cornstarch
• 1 tablespoon Honey
• 1 teaspoon Butter

Directions

Step 1

Pour 1/2 cup of the tomato juice into a medium-sized mixing bowl and sprinkle the unflavored gelatin evenly over the surface. Let it sit for 5 minutes to bloom.

Step 2

In a saucepan, heat the remaining 3 1/2 cups of tomato juice over medium heat until steaming but not boiling.

Step 3

Add the bloomed gelatin mixture to the hot tomato juice, stirring constantly until the gelatin is completely dissolved.

Step 4

Stir in the lemon juice, sugar, salt, and ground black pepper. Taste and adjust seasoning as needed.

Step 5

Remove the saucepan from heat and let the mixture cool for 5–10 minutes. Then mix in the chopped celery and green onions.

Step 6

Pour the mixture into a lightly greased gelatin mold or individual ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Step 7

To prepare the pineapple sauce, drain the crushed pineapple, reserving the juice. Measure out 1/2 cup of the juice and mix it with the cornstarch, making sure there are no lumps.

Step 8

In a small saucepan, combine the crushed pineapple, the juice-cornstarch mixture, honey, and butter. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 3–5 minutes.

Step 9

Remove the pineapple sauce from the heat and let it cool to room temperature or chill it in the refrigerator, depending on your preference.

Step 10

To serve, carefully unmold the tomato aspic onto a serving platter or individual plates. Spoon the pineapple sauce generously over the top or serve it on the side.

Nutrition Facts

Serving size	(1415.2g)

Amount per serving	% Daily Value*
Calories	670.0

Total Fat 4.7g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 11.0mg	0%
Sodium 1469.9mg	0%
Total Carbohydrate 109.8g	0%
Dietary Fiber 8.3g	0%
Total Sugars 83.9g
Protein 58.4g	0%

Vitamin D 0.7IU	0%
Calcium 166.4mg	0%
Iron 3.1mg	0%
Potassium 2716.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.9%

Protein: 32.7%

Carbs: 61.4%