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Aspics

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Ingredients 12 ingredients

  1. four tablespoons sugar
  2. Cut
  3. one and a half cups cold water
  4. three cups of the juice
  5. three cups water
  6. one lemon
  7. Must
  8. two tablespoons brandy
  9. Dip
  10. Aspic
  11. one and a half cups of
  12. four apples

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel and cut four apples in pieces;
  2. put on stove with three cups water, four tablespoons sugar, juice of one and a half lemons;
  3. let simmer slowly until the apples are well done and the juice becomes nice and clear.
  4. Strain through a fine cloth.
  5. Take three cups of the juice, add one small package Cox’s gelatine, put on stove for ten minutes.
  6. The syrup must be clear when the gelatine is added.
  7. Put on stove, stir slowly, let come to a boil, then strain through a fine flannel cloth;
  8. flavor with two tablespoons brandy.
  9. This aspic is used for all kinds of fancy desserts.
  10. Can also be poured up in a mould and left on ice until cold.
  11. When cold, dip in warm water and turn out.
  12. Serve with whipped cream in the centre.
  13. Garnish with spun sugar if at hand.
  14. Dessert for luncheon or dinner.
  15. Apple Aspic (Aspic de Pomme ) Peel and core six apples;
  16. put in a large pan with two cups water, one and a half cups sugar, juice of one lemon and a little of the rind;
  17. let simmer slowly until the apples are well done and the juice becomes nice and clear.
  18. Carefully remove the apples, which can be used for other desserts;
  19. strain and measure the juice.
  20. To one and a half cups of the syrup take one small package Cox’s gelatine that has been dissolved in one and a half cups cold water, add two tablespoons brandy, put on stove, stir.
  21. When it comes to a boil, skim well.
  22. This aspic is used for glazing and lining^of moulds for fancy apple desserts.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
  • Sieve