Aspic

A firm, clear jelly, usually applied in a thin layer for decorative purposes. In the savory kitchen, aspics are made from meat or fish stocks (which often have enough natural gelatin to cause them to set without adding gelatin) or from vegetable or fruit juices, sometimes with the addition of wine; these are thickened using gelatin. Aspics are used to glaze and decorate terrines, cold poached fish, and canapes. When used as a glaze, the aspic adds shine, making the food more attractive; it also seals the food from the air, which keeps it fresh longer. Its name comes form the Greek word aspis, meaning “shield.” Aspic is also served cut into small cubes. These are used as a garnish and to provide a contrast in flavors and textures, as when the cool, smooth jelly is eaten together with a rich pâté, for example. Aspics do not play a large role in the pastry kitchen but when they are used, they are made from fruit juices or wine and set with gelatin. For example, a layer of fruit aspic is applied to the inside of a mold before filling it with a rice pudding set with gelatin for the classic Riz l’Impératrice. When unmolded for service, the aspic becomes the outer layer.