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Basic Aspic For Garnishing

chef.tim.lee's picture
  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.

Recipe Summary


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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 19 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.01%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 415.6 mg17.3%

Total Carbohydrates 0.41 g0.14%

Dietary Fiber 0 g

Sugars 0 g

Protein 4 g8.6%

Vitamin A Vitamin C

Calcium 0.3% Iron 0.31%

*Based on a 2000 Calorie diet

Basic Aspic For Garnishing Recipe