Aspic makes a brilliant, bright and jewel-like garnish or flavorful glaze for moulded salads, terrines or other items. Be creative. We have even used kitchen spray bottles to glaze simple items liked Devilled Eggs with outstanding results.
- 1 Tablespoon unflavored gelatin
- 1/4 Cup cold water
- 1 1/2 Cups hot seasoned consomme; beef, chicken, veal, duck, lamb or vegetable
- Soften gelatin in cold water.
- Dissolve in hot consomme or clarified stock of your choice.
- Pour into a desired mould shape of your choice or a shallow pan. Chill until set.
- When firm, cut into strips and remove to the cutting board, chopping finely. Place chopped aspic on a plate as a garnish for cold meats or salads.
- To use as a glaze, chill the item to be glazed. Chill the aspic until syrupy in consistency. Gently spoon evenly over the item to be glazed.
- To use in pates, while still warm, pour into the top opening in a pate crust until full. Chill to set. It will fill any gaps below the crust.
- To use on terrines still in their mould, pour while warm gently, onto the top of the terrine. Chill. You may do this in layers, adding flat garnishes, such as lemon slices, laurel (bay) leaves, sage or other garnishes as you prefer. Cover with a second layer of the warm Aspic and chill.
- To create a glaze in a mould to be filled later, pour the aspic into the mould to the top of the mould. Chill in the freezer for 10 to 15 minutes. Remove and pour the still soft Aspic back into the cooking pot. Place the mould in the refrigerator until ready for the filling. Keep the remaining aspic warm. Once the mould has been nearly filled with its primary ingredient, about 1/4" from the top of the mould, and chilled, pour more aspic on top of the filling. Chill to set.
- To remove from the mould, place the chilled mould into a hot water bath for just a few seconds and remove. Put a plate over the mould and invert both the plate and mould. Gently lift the mould, leaving the aspic covered item on the plate. Chill this. If any Aspic is still in the cooking pot, chill this in a shallow pan till set and chop finely, using it as a garnish for the Aspic glazed mould.
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