ASPIC & GELEE

Presented by - Jayanti, Karan,

Kartikeya and Kavya.
Introduction
– Aspic and Gelee play an important part in the preparation of
many cold dishes that are created in the Grade Manger. The
glistening coating or the sparkling bases help to highlight the
dishes that are being presented. Proper presentation and
application of aspic and gelee are essential to assure maximum
impact for a large piece of meat or fish. There is a certain
amount of confusion related to the term ‘aspic’ and ‘gelee’ and
very often they are used inter changeably and the same
confusion prevails when the terms ‘aspic’ and ‘aspic jelly’ are
used. Aspic, Aspic jelly and Gelee are three different items and
we will make an attempt to distinguish the three.
Definition
– Aspic- It is slices or dices of poultry, meat, game, fish ,
seafood or fruit are molded in a clarified aspic jelly.
– Gelee-A Gelee or jelly in English is a gelatinous meat
or fish stock.
– Aspic Jelly- A clear jelly made from fish, chicken, or
meat stock, sometimes with added gelatine, flavoured
with lemon, tarragon, vinegar, sherry, peppercorns,
and vegetables, used to glaze foods such as meat, fish,
and game.
Things to Consider while making Aspic
Jelly

Aspic Jelly must always be crystal clear and of a light golden (amber)
color. The quantities of gelatin used in the aspic jelly should be of the
correct proportion so that the jelly, when set, will neither be too
rubbery, nor too light in consistency. Moreover, the aspic jelly
provides special protection for cold dishes. A display of poultry, fish,
game or similar ingredients when coated with aspic jelly will keep its
freshness and original flavor for a longer period of time. The making
of fresh aspic is an elaborate process and in the modern kitchen is
fairly time consuming. It is possible nowadays to purchase aspic
powder and the results are acceptable especially if time is of the
essence, and does not allow for the preparation of fresh aspic jelly.
Different Forms of Gelee

 SHEET GELATIN- also known as leaf gelatin. Sheets of gelatin are usually 3
inches by 7 inches thick. They are first soaked in cold water and once
they are soft ,they are lifted from the liquid and the rehydrated sheet can
then be stirred directly into warm water. (3 sheets for 2 cups)
 GRANULAR GELATIN- has granules the size of sand. This is the type most
used in the professional kitchen. Sprinkle dry granulated gelatin evenly
onto the surface of the cold liquid. Allow approximately 10 minutes for
the gelatin granules to absorb the liquid. Stir the rehydrated liquid ,and
gelatin is formed. (1tsp for 3tbsp of water)
 POWDER GELATIN- is pulverized to a fine powder. It is most commonly
used in the home cooking. The powder is dissolved in cold water. (1 tsp
for 2cups)
Methods of Preparing Aspic Jelly
Classical Method
 The classical method of preparing an aspic jelly is to make a stock with the
addition of more collagen rich products. In particular, these would include
pork skin, calves feet, knuckle joints and shank bones. There are two major
steps in the classical preparation of aspic jelly. First comes the preparation
of the stock and this is followed by the clarification. This type of aspic jelly
depends solely on the amount of gelatin present in the bones for gelling.
 The preparation of aspic consists of the following steps:
 A stock must be made using gelatinous items such as pork skin,
calves feet, knuckle joints and shank bones.
 The stock must be reduced first and then clarified with aromatic
vegetables, wine and seasoning.
 Quick Method
– The quick method of making aspic jelly
is to add commercial gelatin to a ready
consommé. This method is very
practical for a busy kitchen that uses a
limited amount of aspic jelly in its day
to day production. The flavor and
clarity of this type of an aspic jelly will
depend upon the quality of the
consommé.
 Commercial Method
– Commercial powders are no doubt, the quickest method of
producing aspic jelly. Commercially, savoury aspic jelly is
available in dry powder form and more recently in sheet form
as well. They save time and effort of the chef but has a lower
quality of flavor since little or no meat is used in the
manufacture. The premium brands are of fairly good quality.
They are useful when small quantities of aspic jelly are
required periodically.
 Addition of Wines
– A lot of chefs recommend the addition of wines to aspic
jelly to enhance the flavor and the taste of the product. If
used, the wine should be added when the aspic jelly is still
liquid. This will ensure that the full aroma of the wine is
preserved. The recommended wines are port, madeira,
sherry, marsala and crisp white wines.
Characteristics of a Good Aspic
Jelly
1. FLAVOR- it should be intense enough. It should not be so
strong so that it masks the flavor of the main ingredients.
Little amount of acids added such as lime juice or vinegar or
wines will enhance the flavor of the aspic jelly.

2. TOOTH- is the density or elasticity of the jelly. The jelly should

be firm enough to hold the desired shape, yet it should melt in
the mouth.

3. CLARITY- aspic jelly should be crystal clear

4. COLOR- the range of the color should be from rich amber to

brown as in the case of the game aspic, to white or
transparent as for fish aspic jelly. Additional tones of red can
be present depending on the choice of the wine used.

5. Fruit aspic jellies can be colored to represent certain fruit-

green to yellowish for lime to red for the cherries. The jelly is
colored using various dyes. A color derived naturally from fruit
and vegetable purees is preferable.
 Handling and Storage
 Aspic jelly is a potentially hazardous food, an ideal environment for
bacterial growth. It is high in moisture content, high in protein, and
comes from an animal source.
 Use only clean, sanitized containers for storage.
 Once jelly is set, handle it as little as possible.
 For smaller quantities pour into a proper containers and cool to 60
degree C before refrigerating.
 Once the jelly is placed in the refrigerator allow it to set without
stirring. When the gel sets itself as a single block, it seals itself.
 Once set the gel sets, cover the container.
 Uses of Aspic Jelly
1. To coat showpieces such as whole turkeys and hams.

Uses of Gelee
2. For Aspic sheets, Aspic mirrors and Aspic cut outs. Decorative center pieces can be made
using colored aspic.

3. To fill cavities in Pates.

4. To line moulds for cold buffet presentation.

5. To glaze whole terrines and galantines and items coated with chaud froid.

6. To prepare aspic croutons which can be used to garnish cold platters or even added into
salads

7. Chopped aspic, which can be used as a base to present a variety of cold meats on the
buffet.
8. To glaze canapés, zakuski and other hors d’oeuvres.

Gelee also has other uses in the kitchen. It can be used to enrich soups, sauces
and gravies. It can also enhance the taste of stews an sauces. Gelee can be used
to glaze cold meat products to prevent them from drying out during the long
presentation times on the buffet counter.
THANK YOU