Shimmering and sweet, vintage yet modern, this is not your mother’s — or your grandmother’s — aspic. Jewel-toned layers of tart rhubarb catch the light like edible stained glass.
Ingredients:
- 1 ½ cups strained rhubarb syrup (leftover from poaching)
- Poached rhubabarb
- 1 tbsp powdered gelatin (this is usually 1 full Knox packet)
- Pinch salt
- Squeeze lemon
Instructions:
- Bloom gelatin by sprinkling gelatin into ¼ cup cold water and let sit 5–10 minutes until spongy.
- Warm your rhubarb syrup gently, but do NOT boil after adding gelatin! Just whisk in bloomed gelatin until dissolved.
- Strategically layer your terrine by pouring a thin base of the liquid layer into loaf pan, and chill 15–20 min until tacky.
- Lay rhubarb in neat parallel strips, and then spoon over enough liquid to barely cover. Chill again, and repeat! (This staged setting prevents fruit from floating and gives those sharp geometric slices)
- Let chill in the fridge for 4 hours until your aspic is fully set. Then slice and enjoy!
Tip: For the cleanest slices unmold. dip knife in hot water and wipe between cuts!
