COCKLE ASPIC

INGREDIENTS

• 1 can of cockles in brine
• Agar-Agar (in specialised shops)
• Vegetable stock

METHOD

Make a vegetable stock and add the brine from the can of cockles, straining it through a fine sieve; combine 400 g of this stock with 4 g of agar-agar over a medium heat. Remove from the heat and whisk vigorously, working it well. Cover the cockles with this mixture in a deep dish and leave to rest in the fridge until the jelly sets. Finally cut out shapes using moulds and a paring knife.

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Visit our store

Go to the store