Servings: Serves 6
Pour the water into a small bowl and sprinkle in the gelatin. When the gelatin has dissolved, pour the tomato juice into a large bowl and add the gelatin mixture. All lumps must be dissolved. If not, reheat by setting a measuring cup of the mixture in a skillet of warm water over a low flame.
In a food processor, puree the red pepper. Add the pureed pepper and remaining ingredients to the gelatin mixture and stir to combine. Strain the mixture and pour into 6 half-cup ramekins. Refrigerate for about 4 to 6 hours, or until set.
To serve, run a knife around the edge of each mold and partially submerge it in a shallow bowl of hot water just long enough to loosen aspic. Invert each mold onto a small serving plate. Garnish with a dab of mayonnaise and a sprig of watercress, if desired.
From the May 2002 issue of O, The Oprah Magazine
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