Wine Aspic Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 2 Tablespoon | |
| 2 teaspoons instant beef bouillon | ||
| 1 cup dry white or red wine | ||
| Water | 1 Cup (16 tbs) | |
Directions
Sprinkle gelatin over 2 tablespoons cold water in saucepan; stir in bouillon and wine.
Cook over medium heat, stirring constantly, until gelatin is dissolved.
Remove from heat.
Stir in 1 cup water.
Place pan with wine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.
Pour into jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Cover and refrigerate until set.
Cook over medium heat, stirring constantly, until gelatin is dissolved.
Remove from heat.
Stir in 1 cup water.
Place pan with wine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.
Pour into jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Cover and refrigerate until set.
Chef
