Bo Friberg

Citrus Aspic

Preparation info
  • Approximately

    ¼ cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 tablespoons (30 ml) cold water
  • 1 teaspoon (5

Method

  1. Combine the cold water, lime juice, and orange liqueur. Sprinkle the gelatin over the mixture and set aside to soften.
  2. Place the mixture over a bain-marie and heat to dissolve. Remove from the heat and use immediately.