Aspic Jelly Recipe
Ingredients
| 300 ml. / 10 fl. oz. chicken stock | ||
| 15 g. / 1 tablespoon gelatine | ||
| 75 ml. / 3 fl. oz. white wine | ||
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.
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.
Chef
