These jellies are used primarily as decoration for cold dishes. quantities required will vary according to the dish. The following recipes are to provide stock amounts.
White stock 2 ltr
Egg whites 2
Minced shin of beef 400 g
Leaf gelatine 100 g
- Soak the gelatine in a little cold water.
- Mix the beef, egg whites and salt with a little cold white stock.
- Add the gelatine and the remaining stock.
- Bring slowly to a gentle simmer stirring occasionally to prevent the egg whites sticking to the pan. Once the liquid begins to simmer do not stir again.
- As the egg whites solidify they combine with the meat to form a crust and in so doing clarify the stock. Allow to simmer without disturbing the crust for one hour.
- Strain through four thicknesses of muslin without disturbing the clarification and removing any surface fat with absorbent paper.
- When cold refrigerate until firm.
- When used for glazing, aspic jellies should be brought to setting point over iced water.
- If powdered gelatine is used allow 140 g for each 2 litres of stock.