An elegant aspic of canned whelks, cream cheese and colourful vegetables set in a light thyme jelly. Ideal for a buffet or a reception, this cold St. Lawrence seafood dish impresses in its ring mould.
Prep time
15 min + 4 hr chilling
Cook time
5 min
Servings
8 servings
Difficulty
Medium
Make this aspic the day before so it sets firmly and unmoulds easily at serving time.
Combine the water and gelatin.
Melt the water and gelatin over very low heat, stirring constantly.
Remove from the heat and add all the remaining ingredients.
Pour into an aspic mould (a ring mould or any bowl you like) and refrigerate for at least 4 hours.
To unmould easily, dip the mould (or bowl) in hot water for 10 to 15 seconds.
Serve on crackers or crusty bread.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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