|Beef stock/Chicken stock||1 3⁄4 Pint (1 Liter)|
|Gelatin powder||2 Ounce (50 Grams)|
|Dry white wine||1⁄4 Pint (1 1/2 Deciliter)|
|Egg whites||2 , shells reserved|
1. Measure 1/4 pint (1 1/2 dl) of the stock into a small bowl and add the remaining to a saucepan.
2. Add gelatine to the stock in the bowl and let it soften for 5 minutes.
3. In a bowl combine the wine, egg whites and shells.
4. Whisk with a wire whisk until well blended.
5. Add softened gelatin to the stock in the saucepan.
6. Add whisked wine-egg mixture to the stock.
7. Place the pan on a low flame and heat, while whisking continuously until the mixture turns milky.
8. Once milky, stop whisking and increase the heat.
9. Allow the stock to heat to a boil.
10. Immediately reduce the heat and simmer gently for 10 minutes, without stirring and letting the raft that forms on top be intact.
11. After simmering, carefully lift the pan and strain the liquid through a cheese cloth into a bowl or clean saucepan.
12. Discard the residue and allow liquid to cool.
13. Once cooled, refrigerate or chill liquid over ice until thick and jelly like.
14. Use aspic to glaze and coat foods and give them an attractive finish.
15. Aspic jelly can be used to glaze galantines, pates, chicken joints and cold meats as it not only gives a sheen but also keeps food moist.
16. Aspic can be colored with food color and used to make decorations as well.