It has a scenographic aspect, it can be sweet or salty and it is perfect as a centerpiece for party dinners. Furthermore, it can be prepared in advance because it is served cold
The aspic it is a cooked and then cooled preparation, which can be salty or sweet. It is prepared with meats, fish, vegetables, fruit or with several foods together and enclosed in a gelatin wrapper. It is an impressive dish, due to its shape and transparency, which reveals the ingredients of which it is composed. The origin of the name of this recipe is French, but the use of gelatin was already known to Romans and Egyptians who used it as a glue.
The most suitable containers
Given the flashy nature of this recipe, the containers to prepare it must be just as special. Those with spikes or spiers are very good, but in the absence of these, the molds are just as good donut-shaped, of conical trunk, of pudding or those for plumcake, for a result always very scenographic. They are usually made of copper, glass or porcelain.
How to use gelatine
The gelatine, so called because the sturgeon's swim bladder was initially used for its production, is now mostly composed of pork rind. To use it you must leave the sheets soaking in cold water for at least 10-15 minutes. Afterwards, they are squeezed and allowed to dissolve in the liquid that must be gelled.
The fruits to avoid
Not all fruits go well with jelly: pineapple, kiwi, papaya and figs, they contain enzymes that break the ligaments of gelatin into many fragments, so that a solid structure can no longer be formed. This fruit basically dissolves the gelatin wrap, reducing it to a formless compound.
And now some advice from our archive to prepare an aspic worthy of the Christmas table!
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