Strawberry Aspic

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The texture of this dessert is heavenly light, and the presentation is elegant in a very old-fashioned way – aspic is a traditional French dessert that has been around for decades. So if you have not tried it yet, it’s about time!

 Serves 8 to 10


For the Aspic:

For the Strawberry Sauce:

Directions for the Aspic:

Cut 4 large strawberries in half. Set aside.

Chop the remaining strawberries into really small cubes. Set aside.

Dissolve the gelatin in ¼ cup of water. Set aside.

In a medium sauce pan, mix the sugar and ¾ cup of water. Cook it on medium high heat until the sugar is totally dissolved. Let it cool down for 2 minutes, then add the dissolved gelatin, whisking it gently until incorporated. Whisk in the ricotta.

With the help of a hand mixer, beat the egg whites until fluffy. Fold in the vanilla extract, the crème fraîche, and the ricotta mixture. Add the chopped strawberries. Pour half of the mixture into a 6-cup mold that has been sprayed with cooking spray. Lay the strawberries that have been halved around the mold. Pour the rest of the mixture into the mold.

Refrigerate for at least 8 hours, or overnight. When it is ready to be served, turn the aspic over a plate. Decorate with some fresh strawberries and mint. Serve the dish with the strawberry sauce on the side.

Directions for the Strawberry Sauce:

In a medium sauce pan, mix the water, lime juice, sugar, and vanilla extract. Boil the mixture until it is reduced and thickened, about 5 minutes. Turn off the heat and let it cool down.

With the help of a potato masher, smash the strawberries until smooth. Strain the strawberries to remove the seeds. Add the sugar syrup and refrigerate for a few hours. Serve it with the Aspic.

Nutrition Facts:

Amount Per Serving

Calories 291.2 
Total Fat 15.3 g 
Cholesterol 45.1 mg 
Sodium 63.6 mg 
Potassium 119.7 mg 
Total Carbohydrate 26.4 g 
Protein 10.4 g


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