Tomato Aspic

• 4 cups tomato juice
• 4 slices onions
• 2 bay leaves
• 4 peppercorns
• 2 -3 cardamom seeds
• 1 12 tablespoons plain gelatin
• 2 (3 ounce) packages cream cheese, room temperature
• salt, to taste
• 1 cup heavy cream, stiffly beaten
• salad greens

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

tomato juice, onions, bay leaves, peppercorns, cardamom seeds, gelatin, cream cheese, salt, heavy cream, salad greens

Taken from www.food.com/recipe/tomato-aspic-144208 (may not work)