A clear jelly used to cover or glaze foods to prevent them from drying out and to enhance the appearance of the dish. The basis of aspic is a concentrated meat or fish stock which sets naturally.
4 tbsp cold water
4 tsp gelatine
440 g (14 oz) canned consomme or 410 ml (13 fl oz) savoury meat stock
5 tsp port, sherry or Madeira
Pour cold water over gelatine and leave until spongy. Heat over hot water or in the microwave oven until dissolved. Heat consomme or stock and stir in gelatine and port, sherry or Madeira. Strain.