Aspik vinný

Last Updated on October 1, 2024

The appearance of the aspic is clear, the consistency of the cooled aspic is reasonably firm and elastic. The taste is pleasantly salty, spicy and sweet and sour.

Ingredients:

Ratio per 1 kg: 950 g of water 150 g of fat 100 g of root Vegetable Recipes 100 g onions 90 g gelatin 50 g white wine 15 g sugar 5 g salt 0.5 g ground black pepper 1.3 g of allspice 0.2 g of bay leaf

Procedure:

1. Coarsely chop the cleaned onion and root Vegetable Recipes and boil everything with the spices in part of the water batch
2. Mix the gelatin with cold water and when it swells, combine it with the vegetable and spice broth
3. Add the vinegar, sugar, salt and bring everything almost to the boiling point (it must not boil, otherwise the aspic loses its stiffness), stirring the aspic occasionally so that all the gelatine dissolves well
4. Finally, add the wine
5. Strain the finished aspic through a clean cloth
6. When the aspic is ready, it is a clear amber colour.

Recommendation:

The gelatine must be pre-soaked in cold water, which we use from the total specified dose. It takes about 30 minutes to swell. The amount of gelatine can be reduced depending on the gelling strength, or the season (winter) to achieve a stiff aspic with optimal sensory properties.

Note:

Note for beginners: root Vegetable Recipes are carrots, parsley and celery.