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May 13, 2013 10:02 AM

Aspic help!

I'm stumped. I bought a small box of Know Gelatine packages. Never made aspic before. I've been reading all sorts of contradictory ways how to make an aspic. One site says don't add the powder to hot water b/c the granules won't all dissolve. Then I read to add the package to hot water on another site.
I've bought tins of consume and some fresh asparagus and I just want to make a turin with it.
Any help is appreciated. Is there a site I can go to for basic aspic receipts?

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  1. What ever your recipe calls for, add 1/2 times more konx gelatine so it will be firm enough, just add to room temp water, desolve and add to your consumme, should be fine.

    1. Puffin,

      two things: 1, to prep your aspic, soften the gelatin in a small amount of room temperature water, then add it to the hot consume to dissolve. 2, make a couple of small test batches with different concentrations of gelatin, to find the texture you want. Classic aspics actually derive from the gelatin in the bones their broth is made from, and have a wide (WIDE) variety of textures, so there is no "right" just personal preference when using packaged gelatin.

      3 Replies
        1. re: C. Hamster

          Thanks for the tips. I did make it. Sort of a disaster. I blanched some fresh asparagus, about a pound then put it in a glass bread pan and poured the aspic over to fill the pan. Then into the fridge. It set up fine but I made WAY TOO MUCH! I had two+ inches of aspic on top of the asparagus. By the time I had dug out the asparagus the whole thing was a mess.
          Next time I'll just cover the asparagus. And the flavor of the canned consume was way too strong. I'll dilute it with some water next time.
          Thanks again

          1. re: Puffin3

            I thought I was the only one in the universe that loved a cool aspic appetizer.

            My grandmother served me one when I was 5 and I was hooked.

            Martha Stewart's Orderves ( yes I know that's wrong but I took German in HS and not French) has some really great aspic preparations and the photos are lovely.

            I'd check it out for advice.