Aspic

Definition:-

Aspic jelly or gelée is clarified stock that contains enough gelatine that it solidifies when cold. The gelatine may be naturally extracted from bones or added from a package.

• A good stock naturally contains a certain amount of gelatine but in most cases it must be supplemented with additional unflavoured, packaged gelatine.
• Aspic jelly may be nearly colourless or various shades of amber.
• It must be crystal clears. This is achieved by clarifying.
• White or light coloured aspic is used when the natural colours and decorations must show through.
• Amber or golden aspic enhances the brown colour of foods such as roasted meats and poultry.

Aspic is used as a coating for foods and as binding agent. When it is used for coating foods, it has 3 main purposes.

1. The Protect food from the air, which would dry them out and discolour them.
2. To improve appearance and give shine.
3. To add flavour in this case the stock must be of a high quality.

As a binding ingredient aspics is used in mousse, terrines and aspire moulds. It is also the binding agent in chaud froid sauces.

In addition, when congealed and chopped or cut into various shapes aspic jelly is used as a garnish for platters.

Procedures for converting stock to aspic jelly.

1. Test the stock for gelatine content if less, add powered gelatine.
2. Clarify as for consommé remove all traces of fat.
3. The aspic jelly is now ready to use.