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Aspic Jelly

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Ingredients
  Chicken stock 10 Fluid Ounce (300 Milliliter)
  Gelatin 15 Gram (1 Tablespoon)
  White wine 3 Fluid Ounce (75 Milliliter)
Directions

Bring the stock to the boil and remove from the heat.
Mix 60 ml./4 tablespoons of the stock with the gelatine and stir until the gelatine has dissolved.
Add to the rest of the stock.
Mix in wine and leave to cool.
Chill until required.

Recipe Summary

Method: 
Boiled
Drink: 
Wine

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Average: 4.1 (13 votes)