I plan to use Kadesma's Recipe for Tomato Aspic, but have some questions..
I make a very strong chicken broth that "Sets Up" well in the fridge, but do I need to "spice it" somehow?
I have like a million tomates in my garden now... can I just sort of "Cut Them" into small pieces and mix the whole Aspic together and chill, then serve?
I only cook for 2 or perhaps 4 with friends so I thought I would pour the mix into small "Ramakins"
Will this work? Thanks, Eric Austin Tx.