Making Aspic

Add gelatine to consommé to make aspic that is frim enough to cut decoratively into shapes as a garnish. Liquid aspic is often used to set savoury moulds, mousses and terrines, and for glazing fish, meat and poulrty.

Soak gelatine leaves for 23 minutes in a little of the measured amount of cold consommé (allow 7 g gelatine for every 500 ml remaining consommé, the add the gelatine and its soaking liquid. Stir over a gentle heat until the gelatine has melted. Test by chilling 1 tbsp on a saucer.