[Intro music]
A smooth and shiny surface
is the characteristic of a nice-looking aspic.
The way you arranged the food before
pouring the melted gelatine will make
this aspic smooth and appetizing piece of art.
To make this recipe, you will need
various colour of cherry tomatoes,
cooked shrimps, cooked carrots cut into thin slices,
diamonds of red bell peppers,
plain goat cheese, gelatine, pepper,
basil and a light vegetable broth
you can also use another type of consommé such as chicken or beef consommé.
Prepare your moulds.
This is vegetable oil in a spray bottle.
Spray the inside of the mould with a vegetable oil.
Remove the excess of oil using a paper towel.
Put the gelatine in a bowl.
Add the cold water over and whisk.
Set aside the gelatine until it has fully dissolved;
about 5 minutes.
Transfer the consommé into a sauce pan.
Bring the consommé to a boil.
Turn the heat off
and take the pot to the work station.
Pour the whole liquid over the gelatine.
Make sure the gelatine is well dissolved.
Then reserve a quarter cup.
Put it aside and we’ll be using it later on.
Pour about 1/16th of an inch or about 1.5 mm of gelatine into the moulds.
Place the moulds into the freezer for about 3 minutes
and let’s have fun with the decoration now.
Those are various aspic cutters that you can
purchase in any cookware store.
Use them to make different shapes on you carrot sizes.
Place the shapes on the gelatine.
When using the diamonds, place the red bell pepper skin side down.
You need patience to do that but it’s worth it.
Return the moulds to the freezer
and leave them for a couple of minutes.
Great! They have set.
Then add another layer over
and return the moulds to the freezer for about 2 minutes.
Meanwhile, slice the tomatoes.
With a serrated knife, cut them in a half lengthwise or crosswise.
Prepare your tomatoes in advance
as you don’t want to leave your gelatine in a hot place.
Sometimes, it could be very hot, right?
So the gelatine would melt and you don’t want that.
Then add the shrimp over.
And fill the cups with the cherry tomatoes.
So leave some space because you still have
to put a little bit of basil it on
and the goat cheese.
Fill the moulds with the gelatine.
Then separate the basil leaves form the stem.
So here I have red basil.
This is why we have red stems.
Chop the basils into thin chiffonade.
Okay. Add a little bit of basil all over the top of each aspic.
Then cover with gelatine.
Refrigerate until firm.
In a blender, place the goat cheese.
Add the reserved gelatine
and then I have about half cup of gelatine leftover
that I’m going to use
to make my mixture here a little bit thinner.
And blend.
So it’s still faint, so I’m going to add the rest.
So total it will be ¾ cup of gelatine.
So these are the goat cheese and now let’s see if our aspic are set.
There they are.
Then pour the goat cheese mixture over.
Return the aspic to the fridge for at least 6 hours.
This is the moment of truth, let’s unmold an aspic.
Prepare you plate, so here I have some nice red leaf lettuce.
I’m going to throw the shape of the leaf here
and make it round.
Place the leaf on the plate around the centre.
Take an aspic. Dip it in hot water about 20 seconds-30 seconds.
Just warming up and then we are going to unmold it.
Try it. Oh! It’s coming.
Then garnish with tomato chips.
Here we go, looks beautiful,
and maybe a green one on the side.
Shrimp goat cheese and cherry tomato aspic.
Bon appétit!