Recipe: Grapefruit Sherry Aspic

recipelink.com Chat Room Recipe Swap – 2000-12-11
From:calliope,.NY

I know this is a bit obscure...since the cream cheese is a small amount...and optional. Also have posted this several times...but want the newcomers to have a shot at it too...o.kay?

GRAPEFRUIT SHERRY ASPIC

2-1/2 Tbsp. gelatin, soaked in;
1/2-cup cold water

1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat

Stir the “bloomed” gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don’t wait too long to finish this so that the gelatin doesn’t start to actually set and start to get rubbery!

Mix:
2-cups plus 6 Tbsp. grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use regular.)
3-Tbsp. fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt

Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.

Serving suggestions;

Top it with pomegranate seeds and/or;

Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.

NOTE from Calliope.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal! Therefore, I often serve it with other meals that are a bit heavy.