![Culinary Technique - Jelly](/sites/default/files/styles/full_screen/public/2021-04/jelly.jpg?itok=ylLdy0cb)
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.