Aspic in Moscato D'Asti and berries

Have you ever tried doing (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. So I decided to try this at home, also because it is a very light dessert, even dietary supplement, Since you do not add sugar to the wine that is already sweet and it exploits the natural sweetness of the fruit: I opted for mixed berries and mint and decided to accompany him with a strawberry coulis. It's a gentle breeze and very scenic, and it's perfect for spring and 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.

Ingredients for 6 small portion:

  • 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 the strawberry coulis

  • 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 mix the strawberries with the grappa and sugar, then pass the puree through a sieve to remove the seeds of strawberries.

Serve the aspic with Strawberry coulis, garnish the platter with berries and fresh mint. Bon appétit!

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elisabetta 20 March 2018 at 20:31

This I have to try it right away.
Thanks for the recipe

Ada Parisi 22 March 2018 at 15:23

But thanks to you forever Elizabeth


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