Standards of Quality for Aspic Jelly and Aspic-Coated Items

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Published 2014

The aspic should be perfectly clear, with no trace of cloudiness.
White aspic should be nearly colorless. Aspic made with brown stock may range from amber to golden brown.
The aspic should be set firmly enough to hold its shape but should melt in the mouth. It should not be rubbery.
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.

If the jelly is congealed, it must first be melted. Set the pan or container of jelly in a hot-water bath. Stir it gently from time to time until it is completely melted.
Place the warm aspic jelly in a stainless-steel bowl.
At all times, be careful not to make any bubbles. Bubbles in the jelly may get transferred to the surface of your food item and mar its appearance.
Select a ladle that fits the curve of the bowl. Set the bowl in crushed ice, pushing it in so it sits in a well of ice. With the edge of the ladle against the inside of the bowl, rotate the bowl so the ladle continually scrapes the inside of the bowl. This method prevents the formation of lumps that occur when jelly touching the cold bowl solidifies too quickly.
Continue to rotate the bowl until the jelly is thick and syrupy but not yet set. The jelly is now ready for use. Remove from the ice bath and work quickly, because it will set very fast.
Remelt and recool the jelly as necessary.

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