Tomato Aspic

Directions

1. 1
   Simmer half of the tomato juice with onion, bay leaves, peppercorns and cardamom seeds for ten minutes.
2. 2
   Soften gelatin in 1/2 cup cold tomato juice and mix remaining tomato juice with cream cheese.
3. 3
   Strain hot tomato juice, add salt to taste and softened gelatin and stir until dissolved; cool.
4. 4
   Add cream cheese mixture and place in refrigerator.
5. 5
   Just when it starts to congeal, fold in the whipped cream.
6. 6
   Spray your mold (individual ring molds are beautiful, too) lightly with cooking spray (or lightly oil).
7. 7
   Fill mold (or individual molds) with mixture and chill until firm.
8. 8
   Unmold onto salad greens and fill with chicken or seafood salad.