Tag: Aspic

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.

At Christmas the aspic triumphs – Italian Cuisine

At Christmas the aspic triumphs


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!

Aspic: thousand colors in transparency – Italian Cuisine


Aspic, a thousand colors in transparency
Aspic, a thousand colors in transparency
Aspic, a thousand colors in transparency
Aspic, a thousand colors in transparency
Aspic, a thousand colors in transparency

THE'aspic it is a transparent casket that welcomes meat, fish or vegetables in a soft and enveloping consistency, but also fruit, in a scenographic presentation that first satisfies the eye and then the taste. Present on the tables from the end of the 1800s, the aspic had its most successful period in the 80s: there was no banquet or festive occasion without a sweet or savory version of this preparation being offered. And because fashions pass and return, too the aspic is back in vogue as a vintage dish, but in new versions.

All the ingredients are good!

The beauty of preparing an aspic is that every ingredient (or almost!) Can come to mind is perfect to be enclosed in the jelly. Think of a fillet of fish, to an egg or a meat: you can choose each of these foods for your aspic! Furthermore, preparing an aspic allows us to don't waste food: leftovers of a boiled, baked fish or cooked vegetables can become the filling of this preparation.

Gelatine: simple or flavored

A fun aspect of preparing this dish is that gelatine can also be made in different ways. The isinglass sheets (with which gelatine is prepared) should usually be soaked in cold water and in this case you will have a neutral gelatin. If instead you want to give it a twist of flavor, you can soak it in beer, sweet white wine, like Moscato, or dry red, like a Barolo, or even in a broth where you put the spices and herbs you prefer. This way your dish will have a very special aroma.

aspic

Shrimp aspic recipe

Here is an idea to compose a fish aspic.

Ingredients: 500 g prawns, 1 tablespoon vinegar, 15 sheets of gelatin, 3 eggs, 1 lemon, 1 l water, 2 carrots, 200 g pitted green olives, 12 pickled gherkins, pickled peppers, salt, pepper.

Method: shell the prawns, wash them, put them to boil in a saucepan with water acidulated with lemon juice and 1 tablespoon of vinegar. Let them cook for a few minutes and then drain them. Boil the eggs, shell them and slice them. Boil the carrots too. Soak the gelatin in a liter of cold water. Then boil the water and melt the squeezed isinglass. Cut the carrots and gherkins into slices, slice the olives and peppers and keep everything aside. Choose whether to use a single container or the single-portion ones and start placing a little jelly on the bottom. Allow to cool for a few minutes in the fridge then place on top of the carrots, peppers, olives and gherkins, slices of eggs and finally prawns. Add another layer of gelatin and refrigerate to make everything thicken. Finish the composition with the prawns covered with gelatine and let it thicken in the fridge for at least two hours.

Browse the gallery for some more advice for a perfect result and other ideas to compose the aspic

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