Aspic and Gelee by Santosh Malkoti
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 2020-10-31

Aspic and Gelee play an important part in the preparation of many cold dishes that are created in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper presentation and application of aspic and gelee are essential to assure maximum impact for a large piece of meat or fish.

There is a certain amount of confusion related to the term ‘aspic’ and ‘gelee’ and very often they are used interchangeably and the same confusion prevails when the terms ‘aspic’ and ‘aspic jelly’ are used. Aspic, Aspic jelly, and Gelee are three different items