Tidal Pools

Name: Tidal Pools
Ingredients: Pour ¼ cup (60 ml) water into a small custard cup and sprinkle over 2 teaspoons of gelatin. Leave for 3 minutes so the gelatin can soften. Meanwhile, warm 5 cups (1.25 l) Fish Consommé in a saucepan so that it liquefies.; Pour ¼ cup (60 ml) water into a small custard cup and sprinkle over 2 teaspoons of gelatin. Leave for 3 minutes so the gelatin can soften. Meanwhile, warm 5 cups (1.25 l) Fish Consommé in a saucepan so that it liquefies.; Pour ¼ cup (60 ml) water into a small custard cup and sprinkle over 2 teaspoons of gelatin. Leave for 3 minutes so the gelatin can soften. Meanwhile, warm 5 cups (1.25 l) Fish Consommé in a saucepan so that it liquefies.; Bring 1 inch (2.5 cm) of water to a boil in a small saucepan. Remove from the heat, place the custard cup in the hot water, and leave the gelatin to melt. Once it is transparent, stir it into the warm consommé. Pour this mixture into a large glass measuring cup.; Bring 1 inch (2.5 cm) of water to a boil in a small saucepan. Remove from the heat, place the custard cup in the hot water, and leave the gelatin to melt. Once it is transparent, stir it into the warm consommé. Pour this mixture into a large glass measuring cup.; Remove the soup bowls from the refrigerator 30 minutes before serving, so the jelly can soften.

Preparation info

Serves
6

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Aspic was traditionally used to preserve whole poached salmon or sliced meats that sat on buffet tables. By protecting the exposed surfaces, aspic prevented the food from drying out. Clear and sparkling, it looked great, but it was often tasteless and rubbery.

The best aspic is a well-flavored, savory jelly made from clarified stock. Clarified stock will set in the refrigerator, but it is not quite firm enough to remain solid at room temperature or use in molds, so extra gelatin is

Method