Aspic Jelly
Ingredients
Directions
Simmer the stock gently for 15 minutes.
Strain the stock through a fine strainer or cheesecloth.
Reheat the strained stock and add lemon juice to taste.
Use as required.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Stock
- Provides gelatin and body, so the strained liquid can set into a clear jelly when chilled.
- Lemon juice
- Adds acidity that brightens the flavour and balances the savoury richness of the stock.
The step that matters
Simmer gently and strain. Boiling the stock vigorously clouds it and breaks up fat and solids, so the aspic loses clarity. Gentle simmering and fine straining keep the jelly clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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