Adding Gelatin to Stock

Few clarified aspics are certain to stay set without the addition of packaged gelatin to the stock. It is important to add only just enough to avoid a rubbery texture. To test how much gelatin you need, pour a spoonful of stock on to a plate and refrigerate it until cold. If it sets only lightly, soften gelatin in cold water, using 1 tbsp/7 g gelatin per 2 cups/500 ml stock. If the stock does not set, double the amount of gelatin. Clarify the stock as for consommé; let it simmer for 30-40 minutes, then add the gelatin through the hole in the filter. Proceed with clarification.