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Basic Aspic For Garnishing

chef.tim.lee's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Water/Tomato juice 1 Cup (16 tbs)
  Bouillon granules 1 Teaspoon
Directions

Soften gelatin in water in a small saucepan.
Add bouillon granules to saucepan, if desired; bring mixture to a boil, stirring until gelatin and bouillon granules dissolve.
Remove mixture from heat.
Use aspic when cooled and syrupy, and before the mixture begins to set.

Recipe Summary

Cuisine: 
American
Servings: 
3

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