Basic Aspic For Garnishing
|Unflavored gelatin||1 Tablespoon|
|Water/Tomato juice||1 Cup (16 tbs)|
|Bouillon granules||1 Teaspoon|
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.