The CookingBites recipe challenge: gelatine (or plant based alternative)

medtran49 said:
Can't believe nobody has mentioned a traditional aspic with clearish beef broth, bits of animal protein, HB eggs, cheese, veges, etc in it, arranged to make a pleasing mosaic like pattern. There's a recipe with ideas in my Hubert Keller cookbook with picture. It's something I've thought about making from time to time.
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We had something similar in Vienna in 2010 - it was a perfect little pyramid shape, maybe three inches square at the base and as high as that, and it was filled with seasoned bits of ground beef suspended throughout, with a little curl of carrot here, and celery leaf there.
 
Looking for my egg poacher for another topic, I found this jello mold:

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TastyReuben said:
Looking for my egg poacher for another topic, I found this jello mold:

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My mom gave me her old "copper" Jello molds. They hung on the kitchen wall when I was a kid. They were actually some metal, coated with something copper colored.

There were about six of them, in various shapes. The only one I remember for certain is a pineapple. She used that one a lot for a orange Jello with pineapple chunks and shredded carrot Jello salad.

CD
 
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kaneohegirlinaz said:
Here ya go ...

This one popped into my head straight off.
I know this may sound simplistic, but I had no idea how to do this until recently, really.

Stabalized Whipped Cream

I've made this recipe now several times and it's always great.
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I like this. We do a lot of afternoon teas out on the deck in Summer, and one problem we always have is trying to hold whipped cream during the meal. I've bookmarked this one!
 
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