Aspic recipe with peaches and mint – Italian Cuisine

Aspic recipe with peaches and mint


  • 400 g watermelon pulp
  • 150 g sugar
  • 15 g edible gelatin in sheets
  • 2 pcs peaches
  • lemon
  • mint

For the peach and mint aspic recipe, soak the gelatin in cold water for 10-15 minutes.
Heat 300 g of water with sugar, 2 zest and a few drops of lemon. Turn off the boil, obtaining a syrup. Remove the lemon zest and dissolve the squeezed gelatine in it. Let it cool down to room temperature.
Meanwhile, prepare the fruit: cut the watermelon into small pieces, removing the seeds. Peel the peaches and cut them into small pieces too. Pour a few spoonfuls of gelatin into a ring mold (ø 20 cm) and put it in the freezer for 10 minutes, so that it hardens.
Then arrange a layer of fruit, alternating pieces of watermelon and peach and mint leaves, then cover them with more gelatin and put back to consolidate in the freezer for 10 minutes. Complete the aspic with the remaining fruit and mint and fill the mold with the gelatin. Put it in the refrigerator for at least 3 hours. Immerse the mold in warm water, then turn it upside down to turn out the aspic.

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