Step 4: Add the Gelatin

Delicate aspic is used as a spoonable garnish and in making jellied consommés. It contains a low proportion of gelatin.

Aspic for coating is used to glaze cold foods. It is also used as a finish coat added over a previous coating of chaud-froid or mayonnaise collée.

Aspic at this strength is added to velouté and demi-glace sauce to make chaud-froid. It contains a moderate proportion of gelatin, the same as the basic ratio you have already learned.

Aspic for slicing is used to line forms such as timbales, ring molds, and silicone forms. It also is used to bind the ingredients for aspic-based terrines. Aspic for this purpose must hold its shape at cool room temperature and must cut cleanly with a hot, sharp knife. It contains a high proportion of gelatin. However, it must not be tough or rubbery.