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Anne Willan

Coating Foods with ASPIC

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
All food and decorations to be coated with aspic should be dry and thoroughly chilled in advance. Allow time for several thin coatings; the aspic will cling better and more evenly than with one thick coating.
  • Set about 1 cup/250 ml melted aspic in a metal bowl over ice. Stir gently until the aspic is very cold, turns syrupy and starts to set.
  • Set the food on a rack over a tray (to catch the drips). Working quickly, brush or spoon a coating of aspic over the cold food. Chill. Melt more aspic, chill it until it is on the point of setting, and coat the food again. Repeat the process once or twice as needed.

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