Simmer the tomato base

• Put the stewed tomatoes, onion, celery, bay leaf, salt, sugar and clove into a saucepan.
• Bring to a simmer and cook for 10 minutes.

Soak the gelatin

• Meanwhile, sprinkle the gelatin over the water and let it soak.

Strain and set

• Strain the tomato mixture, discarding the solids.
• Stir the soaked gelatin into the warm strained liquid until dissolved.
• Pour into a mould and refrigerate until firm.

Garnish the aspic

• Unmould the aspic and top with mayonnaise and a dusting of paprika.

Drain the fruit

• Drain the mandarin oranges, maraschino cherries and pineapple well.

Whip the cream and mix the base

• Whip the heavy cream to soft peaks.
• Fold in the sour cream and shredded coconut.

Combine the salad

• Chop the cherries and walnuts.
• Fold the cherries, pineapple and walnuts into the cream mixture.
• Gently fold in the mandarin oranges last.
• Refrigerate until ready to serve.

Add the marshmallows and serve

• Just before serving, fold the marshmallows into the salad.