Standards of Quality for Aspic Jelly and Aspic-Coated Items

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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  1. The aspic should be perfectly clear, with no trace of cloudiness.
  2. White aspic should be nearly colorless. Aspic made with brown stock may range from amber to golden brown.
  3. The aspic should be set firmly enough to hold its shape but should melt in the mouth. It should not be rubbery.
  4. The coating layer of aspic should be perfectly smooth, with no bubbles or unevenness. It should coat the food completely with a thin, uniform layer.