The question
What gelatin ratio did our measured batch actually use?
What we expected
The rough 2 L estimate was too imprecise; measuring the actual liquid would give a more useful gelatin ratio.
What happened
The batch used roughly 21 g gelatin for 1.4 L total liquid, or about 15 g/L, and this was the ratio used for the actual molds.
Verdict
15 g/L is a useful recorded starting point for this specific chicken aspic batch, not a universal best ratio.
Next time
If we repeat it, record the final firmness after a full chill and test a nearby ratio only if we want a softer or firmer set.
From this cook
