Tomato Aspic with Crackers

In a small bowl, combine half the water with the gelatin and whisk with a fork

Let it hydrate for one minute, then place it over low heat in a water bath until dissolved. Reserve

In another bowl, combine the remaining water, vinegar, salt, sugar, and English-style sauce

Season the tomato slices with this mixture and soak them in the gelatin

Distribute the tomatoes among three 150g egg cup molds greased with olive oil, obtaining six halves

Gently press the tomato into the molds and refrigerate for six hours or until firm

Prepare the crackers

Roll out the bread slices to form three rectangles each

Arrange them on a baking sheet and brush with melted butter

Bake in a moderate oven (180°C) for 15 minutes or until golden brown

Remove the aspic from the refrigerator, unmold it, and garnish with chives

Serve with cracker slices

Yield: 6 servings

Aspic is a mixture of gelatinous consistency, usually based on a clear broth made with meat, fish, or vegetables well cooked

It can be served as an appetizer and for covering cold plates or molded desserts.