Culinary Technique - Jelly
Culinary Technique - Jelly
Vegetable juice, broth, soup, mayonnaise and even puréed vegetables can be made into a jelly, or “aspic,” as we say in culinary jargon. In order to do so, the base product is mixed with a gelling agent, preferably of vegetable origin such as agar-agar, to solidify it. This vegetable jelly can be used to make a terrine or cut into cubes as a healthy and decorative garnish.
Technique:
- Clean and wash the vegetables. Chop them up if necessary.
- Prepare a hot or cold soup; or process in a juicer.
- Mix with a vegetable gelling agent and allow it to set.
- Cut into the desired shape or use in a terrine.
