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White Aspic Jelly
White Aspic Jelly is a traditional British recipe for a classic white stock and gelatine jelly flavoured with white wine, vegetables, and lemon juice that's clarified with egg whites and which is typically used as a clear base for chilled white meat and mushroom dishes. The full recipe is presented here and I hope you enjoy this classic British version of: White Aspic Jelly.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+straining)
Serves:
6
Rating: 
Tags : Sauce RecipesVegetable RecipesBritish Recipes
At its heart,
aspic is typically a meat stock (fish, meat, chicken or game) flavoured with wine, herbs and vinegar that's set with gelatine and which, traditionally was clarified with egg whites and egg shells. Here I present an aspic made with white stock that's suitable for white meat and mushroom dishes.
Method:
Thoroughly clean and dry a large saucepan then combine all the ingredients in it. Place on low heat and cook, whisking continually, until the mixture begins to form a thick froth on its surface and starts to come to a boil. Immediately stop whisking at this point and let the foam rise until it reaches the top of the saucepan (but do not allow to boil over).
As soon as the foam gets to the top take the pan off the heat and allow the foam to subside. Now return the pan to the heat and allow the foam to rise and subside once more. Repeat this process once more then take the pan off the heat and set aside to cool for 5 minutes.
In the meantime bring a large pan of water to a boil and use to scald a large bowl, a sieve and a piece of muslin cloth (if your bowl is very large scald by pouring boiling water over it from a kettle). Drain the bowl and sieve thoroughly then wring out the cloth (allow to cool first!).
Fold the cloth in half then use to line the sieve. Place this over the bowl then, taking care not to break up the froth, carefully pour the aspic jelly into the sieve then simply allow to drain slowly into the bowl (it must drain by itself, do not be tempted to stir or to push down with a spoon). It is this process of clarification and straining that gives you a perfect, clear, aspic.
Once all the liquid has drained into the bowl allow to cool and use immediately (or you can store for 24 hours in the refrigerator).
