Aspic in Moscato D'Asti and berries. A classic of Italian pastry that was very strong in the eighties and, in my opinion, It should be rediscovered and appreciated. You ever tried to do vete (and to eat) a fruit aspic? I had never tried, because I do not like the texture of Jell-o. But I served it at a dinner party in Piedmont, and I found it surprisingly good: the jelly was not based, but it was made with Moscato D'Asti, a low-alcohol dessert wine, and it was soft and not sticky. Inside had strawberries and fresh mint. He reminded me of the Sicilian fruit from freezing, in the freshness and consistency.
So I decided to try this at home, because the aspic with Moscato d'Asti and berries is a very light dessert, even dietary supplement. In fact, do not add wine to sugar which is already naturally sweet and uses the natural sweetness of the fruit. I opted for mixed berries and mint and I decided to accompany it with a strawberry coulis. But I must be very good even with different types of melon, or by fishing, apricots and pineapple in syrup.
The aspic is a sweet easy (It is prepared in 10 minutes real) and very scenic, and it is perfect as a dessert after a heavy lunch. If you prefer not to use the isinglass, You can use the agar agar in the dose of 4 grams. Remember that agar agar should be dissolved in a liquid to boil and leave on the fire, stirring constantly, for a few minutes: then, bring to a boil a bit of Muscat, melt the agar agar powder, Cook for 3-4 minutes and then mix all the remaining wine. At this point, I would say have a look at all my recipes GELI FRUIT what's up DESSERT SPOON and I wish you good day.
2 comments
This I have to try it right away.
Thanks for the recipe
But thanks to you forever Elizabeth