Aspic jelly - Gelée

 Aspic jelly - Gelée

                    Aspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold.

Aspic is used to coat foods to:

1. Protect food from air

2. Improve appearance and shine

3. To add flavour

                       A good aspic jelly is required to complement any cold dish. Some care should be taken in its preparation. It should have a pleasant flavour and aroma, matching the dish for which it is intended, be of a pale amber colour and completely transparent. The consistency must be neither too thick, rubbery nor too thin.

                        There was a time when aspic was served in a sauce boat along with cold dishes and therefore, was of a pouring consistency. However, nowadays it is acquired in such moulds that it should be firm enough to stand up to the temperature of the room without running.

                     Again, in days when meat was comparatively clear, the setting of aspic was obtained by using pieces ofshin of beef or knuckle of veal. To make a strongly gelatinous stock for the making of aspic, while it is still desirable to make gelatinous stock using knuckle bones, calf feet and pork rind, it is usual to use gelatin to assist in the setting of the aspic. This gelatin should be of good quality, for preference sheet gelatin and should be kept at the lowest possible quality, consistent with the desired result.

                              True aspic jelly made by Carême was a clarified stock made with the knuckle and feet of young veal. This was the actual natural gelatin being extracted from the collagen. However, this was a very expensive method for obtaining gelatin. Therfore, evene nowadays, it is not used frequently, unless an occasion warrants the expense.

            In the modern version of aspic jelly, a well-clarified stock with the addition of commercially purchased leafor dried gelatinis used. This not only creates an acceptable aspic for pâtes and terrines, sliced meats, brushing on cold fish and shellfish, but also for most other presentations in the cold kitchen.

               An alternative way of preparing aspicous jelly which has become popular in the recent years, refers to the addition of pure gelatin product to clear water. This technique is a cost saving method in terms of time, labour and skill. In addition, the coating of this jelly does not interfere with the flavour of the food.

Uses of aspic jelly

• As a stabilizer in salad dressings

• To fill a pastry encrusted pâté, to allow the slice to appear whole

• As a binding agent for mousses, parfaits, pâtés, and purées

• To brush on any sliced roasted meat, poultry, or game for enhanced presentation

• Brushed on sliced terrines, pâtés, or galantines

• For brushing on individual pieces of food that will be the focal point of platters or plates

• For coating the bottom of plates as a background for food

• For coating the bottom of a platter as a base for presenting food

• Cut into shapes or chopped, and spread on an accompanying dish or platter

• Layered into a vegetable terrine to allow it to set and curve easily

• For setting any cold sauce, other than chaud-froid, that would be served on a plate or platter

• Applied as a finishing shine onto large food items for display on a buffet, such as whole poached salmon or trout, whole roasted racks of lamb or beef and whole roasted geese or ducks

• To coat the bottom of moulds, before being filled with a cold purée, for trapping

a design inside

• Used at varying strengths to coat a host of ingredients for use in competitions

• To assist with the application of rubs and crusting on the outside of food items before being carved or served

• Used to strengthen delicate food items 

Techniques for applying aspic

• Aspic does not need to be heated; it only needs to be melted to become slightly warm, never hot.

• Cool a portion of the warmed aspic over cold water and when it reaches optimum consistency, begin to use it.

• Use the excess liquid aspic to warm up the hardening aspic, returning it to the correct consistency for coating.

• Do not leave the aspic in the iced water for long periods.

• Stir the aspic gently to avoid setting aggressive stirring can introduce unwanted bubbles

• Gently transfer aspic to new bowls frequently to avoid lumping

• Do not boil the aspic as this canweaken its setting qualities

• Avoid accumulation of debris in the aspic