Whelk aspic

Ingredients

250 ml (1 cup) Cold water

(1 sachet) Unflavored gelatin

125 ml (1/2 cup) Chopped green pepper

125 ml (1/2 cup) Chopped red pepper

125 ml (1/2 cup) Chopped shallots

1 x 250 g package Cream cheese

2 x 5 oz. cans Sliced whelks

125 ml (1/2 cup) Mayonnaise

125 ml (1/2 cup) Natural yoghurt

5 ml (1 teaspoon) Thyme

Preparation

1. Mix together water and gelatin.

2. Melt the gelatin in the water at a low temperate, stirring constantly.

3. Remove from heat and add all other ingredients.

4. Pour into an aspic mould (oval or any other type) and refrigerate for a minimum of 4 hours.

5. To facilitate removal from the mould, soak the mould for 10 to 15 seconds in hot water.

6. Serve on crackers or crusty bread.

Source: Saveurs d'ici