Cucumber Ice Apple Wine Aspic

Ingredients

• 2 envelopes unflavored gelatin
• 2 10 oz (284 ml) cans undiluted chicken broth
• 1 cup (250 ml) Domaine Pinnacle Ice Apple Wine
• 1/2 tsp (10 ml) dill
• 24 cucumber slices
• 24 rounds of toast

Preparation

Allow the gelatine to soften in the chicken broth. Heat on low stiring until gelatine is dissolved. Remove from heat and add Ice Apple Wine. Pour half the mixture into a greased 10 x 15 inch pan (25 x 40 cm). Place in refrigerator until almost firm.

Arrange the cucumber slices in the jelly leaving a 1 inch space between each. Add the remaining jelly, covering the cucumber. Put back in refrigerator until completely firm.

Spread shrimp or lobster paste on rounds of toast and top with slice of aspic.