The Red Shift
A Modernist Tomato Trio Terrine with Soup Gel, Fresh Tomato Dice, and Aspic Layers
30 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Who says tomato soup has to be served hot or in a bowl? Tonight, we channel a little bit of Ferran Adrià and a lot of tomato science into a chilled terrine that shows off tomatoes three ways. Prepare for some gelatin magic and a few 'aha!' moments.
Equipment needed
- loaf pan (8 x 4 inches)
- plastic wrap
Ingredients
Yield
4
Instructions
- 01Line a standard loaf pan (8 x 4 inches) with two layers of plastic wrap, leaving overhang for easy unmolding.
- 02Sprinkle 1 tbsp of unflavored gelatin over 2 cups tomato soup in a medium saucepan. Let sit 5 minutes to bloom.
- 03Heat the tomato soup gently over medium-low, stirring constantly, just until the gelatin dissolves and the mixture is smooth. Do not boil. Remove from heat.
- 04Pour the tomato soup gel evenly into the bottom of the loaf pan. Refrigerate until just set, about 25 minutes.
- 05Meanwhile, toss diced fresh tomatoes with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp sugar, 1 tbsp olive oil, and 1 tbsp basil in a bowl. Let sit for 10 minutes, then drain off excess liquid.
- 06Once the soup layer is set, evenly spread the drained tomato mixture on top, pressing gently to create an even layer.
- 07In a small saucepan, combine 1 cup chicken broth and 1/2 cup tomato juice. Sprinkle remaining 1 tbsp gelatin over the mixture and let bloom for 5 minutes.
- 08Gently heat the broth and juice mixture over medium-low, stirring until gelatin dissolves. Remove from heat and stir in 2 tsp balsamic vinegar. Let cool until just warm, not hot.
- 09Slowly pour the cooled aspic mixture over the tomato layer. Tap the pan gently to remove bubbles.
- 10Cover and refrigerate at least 4 hours, or until fully set.
- 11To serve, lift out the terrine using the plastic overhang and slice with a hot, wet knife. Wipe between cuts for clean layers. Serve cold.
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