Cheese Aspic Recipe
This Cheese Aspic is so tasty that I cannot resist serving it as an Appetizer often. Whether you are an amateur cook or a professional chef, I recommend the Cheese Aspic for the sheer joy of cooking it.
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Consommé | 2 Can (20 oz) | |
| Sherry | 4 Tablespoon | |
| Cream cheese | 30 Ounce | |
| Roquefort cheese | 1⁄2 Cup (8 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Hot sauce | 1⁄2 Teaspoon |
Directions
GETTING READY
1) Lightly grease a melon mold.
MAKING
2) In 1/2 cup cold water, add gelatin to soften.
3) In a saucepan, heat the consomme.
4) Add in the gelatin and stir till it dissolves.
5) Add in 2 tablespoons of sherry and allow to cool.
6) In the melon mold, add the gelatin mix, filling it to 1 inch deep.
7) Refrigerate till firm.
8) Mix in the remaining ingredients and add in the center of the mold.
9) Fill the mold with the remaining consomme mix.
10) Refrigerate till set.
11) Unmold.
SERVING
12) Serve with crackers or melba toast.
1) Lightly grease a melon mold.
MAKING
2) In 1/2 cup cold water, add gelatin to soften.
3) In a saucepan, heat the consomme.
4) Add in the gelatin and stir till it dissolves.
5) Add in 2 tablespoons of sherry and allow to cool.
6) In the melon mold, add the gelatin mix, filling it to 1 inch deep.
7) Refrigerate till firm.
8) Mix in the remaining ingredients and add in the center of the mold.
9) Fill the mold with the remaining consomme mix.
10) Refrigerate till set.
11) Unmold.
SERVING
12) Serve with crackers or melba toast.
Chef
