Aspic Strength

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
As the previous discussion suggests, aspic has many uses. For some uses it must be stronger—that is, have a higher gelatin content—than for others. For our purposes in this chapter, we must be able to make two strengths of aspic:
  • Aspic for coating is used to glaze cold foods. It contains a moderate proportion of gelatin.
  • 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.