To serve: Unmold the aspic by briefly dipping the mold in about 1/2-inch of hot water. Invert a platter over the mold, hold them together and turn over. Remove the plastic and slice.

Then the burrata. Don’t overthink it — tear it open and let it fall into the tomato, the creamy stracciatella spilling into ...

Pour the tomato aspic into a 4-cup ring mold coated with cooking spray, cover with plastic, and return to the fridge until set. To prepare the shrimp salad: ...

When I see a wedge of jambon persille, a mosaic of rose-pink chunks of ham set in a shimmering aspic flecked with parsley, I know I’m back home in Burgundy. I’ve come across parsleyed ham in ...

To mold the ham, add a shallow layer of aspic (three-fourths cup) to the glass bowl or terrine mold and chill it in the refrigerator or over ice water about 8 to 10 minutes until almost set.

They became en vogue again in the 19th century as towering gelatin molds, and are out again in the early 20th century. ... Danielle Curran, a member of several aspic-themed Facebook groups, ...

Place a large platter on top of the mold and carefully turn over. The aspic will release onto the platter. Serve with crostini that has been smeared with fresh goat cheese, and garnish with herbs.

Aspic mold circa 1938. | Heritage Images/GettyImages. The special chemical properties of gelatin make it possible for home cooks to turn flavored powder into a jiggly dessert in the shape of their ...