How to stop cold cuts sinking to the bottom when making a terrine in aspic??!
Please can someone help out as soon as this post is read? I have all the stuff ready and would like to make it tonight so I can leave it in the fridgfe overnight
THANKS a bunch
I
Answers: Will greatly appreciate those who have made terrines or cold cuts in aspic jelly to please advise me HOW to avoid the ingredients from sinking!!- I plan to use small chopped cocktail sausages, small cut olives, chopped ham, few crumbled herbs, etc. I will be using broth , + some mayo and mixing it with the gelatin -- My problem is after the liquid is cooled and I add all the stuff I am quite sure that all of it will start sinking to the bottom! not suspended in the liquid as I would like it to be and as the ones available commercially- I have had this experience when I have tried to add fruit to a fruit jelly, though the jelly was room temp before added the fruit all was at the bottom!
Please can someone help out as soon as this post is read? I have all the stuff ready and would like to make it tonight so I can leave it in the fridgfe overnight
THANKS a bunch
I
EASY
Just pour in your first thin layer and chill in the fridge...
Take it out and SUSPEND your next ingredient on that layer...Add more aspic to cover
Back to the fridge Chill
And do this for each layer! It is really very quick but the gel has to set or yes the ingredients will sink.
Got it? You're good to go now!
When adding solid ingredients to a gelatin you have to chill the gelatin until it's half way set and then add them and gently fold them in. Then let the gelatin chill until firm.