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Aspic Jelly Recipes
1. Remove fat from stock. 2. Put all ingredients together into a strong pan. 3. Keep on fire and whisk till nearly boiling. 4. Allow to simmer for 30 minutes. 5. Strain through a scalded jelly cloth.
GETTING READY 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
GETTING READY 1.Start by removing the fat MAKING 2.Now strain the stock 3.In a bowl soften gelatin in cold water for 5 minutes 4.Heat half of stock to boiling add gelatin and stir until dissolved 5.Add remaining stock and chill until firm SERVING 6.Serve with
Dissolve the gelatine in the boiling water. Add the other ingredients and use to set chopped vegetables eggs meat etc.
Easy Aspic Jelly
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.
Pour the consomme into a small bowl. Sprinkle in the gelatin and leave to soak for 5 minutes. Stand the bowl in a saucepan of boiling water and heat gently until dissolved stirring all the time.