Homemade aspic
Every supermarket in Denmark sells aspic. Abroad, it is more difficult to find.Make your own aspic if you want to influence the flavour. It's easy, quick and cheap
Udstyr
- 2-3 relatively small containers with flat bottoms
Ingredients
- 5 dl water
- ½ dl dark port wine Ruby or Tawny
- 3 pcs stock cubes for beef broth
- 1 tsp Worcestershire sauce (English sauce)
- 20 g soy sauce (I use dark soy sauce)
- ½ small Onion (30 g)
- 1 small bay leaf
- 9 sheets gelatine OR
- 18 g gelatine powder
- 1½ tsp dried parsley OR
- ½ handful Parsley, finely chopped
- freshly ground pepper
- OPTIONAL according to taste A SMALL amount of dried thyme or herbes de Provence (but it easily dominates the flavour)
- OPTIONAL a few drops gravy colouring if you use a very light soy sauce
Method
- Læg husblas i blød i koldt vand - medmindre du bruger gelatinepulver
- Peel and chop the onion very finely
- Pour all ingredients into a small saucepan
- Bring to the boil, simmer for 15 minutes on low heat
- Klem vandet ud af husblassen og tilsæt - eller tilsæt gelatinepulver og pisk det igennem. Det er vigtigt, at det er HELT opløst
- Pour the liquid into a jug through a fine sieve
- Fordeles i passende beholdere - jeg putter 250-300 gram, i halvlitersbeholdere fra Lidl
- Cool completely before serving
- Has a long shelf life