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 little’ Moscato, 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.
ASPIC MUSCAT D'ASTI WITH BERRY (easy recipe)Print This
- 375 milliliters of Moscato di Asti
- 8 grams of gelatin or 4 grams agar agar
- 200 grams of mixed berries (strawberries, blueberries, raspberries, more)
- fresh mint as required
- FOR COULIS STRAWBERRIES
- 150 grams of strawberries
- 1 teaspoon grappa (Optional)
- 20 grams of powdered sugar (Optional)
Put the gelatine in cold water for 15 minutes.
Wash the berries and some mint leaves and arrange in stencils, If you want to turn them out, or in transparent cups if you want to serve them directly in their container.
Boil 30 milliliters of Moscato D'Asti, turn off the heat and dissolve the gelatin, stirring for a few minutes. Combine the mixture of Moscato and jelly to the rest of the wine and stir well to mix everything.
Pour the gelatin into molds or into the glasses to cover the berries. Cool to room temperature and, Once the aspic will be cool, in the refrigerator for at least 3 hours.
For the coulis blend strawberries with grappa and sugar, then pass the puree through a sieve to remove the seeds of strawberries.
Aspic Serve with strawberry coulis, garnish the platter with berries and fresh mint. Bon appétit!
You can prepare the fruit aspic in any season, using the term fruit: in winter with mandarins, Orange juice, cantaloupe melon and winter melon, or with peaches, pineapple and apricots in syrup. It 'also great with exotic fruits such as papaya, mango and kiwi.