Berry Fruit Aspic
- Gluten Free
- Lactose Free
- Energy Kcal 82
- Carbohydrates g 6.3
- of which sugars g 6.3
- Protein g 1.8
- Fats g 0.1
- Fiber g 3.3
- Sodium mg 6
- Difficulty: Average
- Prep time: 1 h 30 min
- Cook time: 1 min
- Serving: 8
- Cost: Low
- Note + 3 hours of resting in the refrigerator
PRESENTATION
Aspic ai frutti di bosco is a real testament to the Italian knack for turning simple ingredients into something seriously special. And listen, this sweet twist on the classic savory aspic is a showstopper at celebrations. Imagine this: a mix of berries like raspberries, blueberries, and blackberries all snuggled up in a shimmering layer of dessert gelatina frutti di bosco. The secret, you ask? Well, it's the fragrant heart of moscato wine that adds a light, elegant touch. Pretty much perfect for Italian holidays like Christmas or Ferragosto. Patience is key here—letting the gelatin set fully is what makes this dish feel so special.
Each serving looks almost too beautiful to eat, offering a bit of sophistication beyond the usual cakes or cookies. Really. The ricetta aspic frutti di bosco has a delicate bite; the berries stay moist and slightly tangy against the sweet, jiggly base. In Italy, these are often served in individual portions—like little gems. It's perfect for when you want something a bit more polished, you know? What makes aspic dolce shine is the use of moscato. It brings a soft, fruity flavor without overpowering anything.
This aspic con moscato is a hit, even with folks who aren’t typically fans of wine-based desserts. And here's the thing: the contrast of juicy berries with the smooth gelatin is super refreshing, especially in the hot summer months. That’s why this dessert gelatina frutti di bosco is a favorite at summer parties too. With its bright colors and light finish, it’s a dessert that manages to be both simple and celebratory—totally capturing the Italian way of turning a simple idea into a reason to celebrate. Whether you’re serving it for a holiday or a casual summer gathering, aspic ai frutti di bosco is a tasty surprise. Its combination of flavors and textures will leave a really really lasting impression, making it a memorable choice for any occasion. Enjoy the fusion of sweet and tangy, and let each bite take you on a little journey through Italian culinary artistry.
- INGREDIENTS
- Ingredients for 8 aspics
- Berries 2 cups (500 g) - (white currants, strawberries, raspberries, blueberries)
- Moscato wine 2.3 cups (550 ml)
- Gelatin in sheets 1.2 oz (35 g)
- Sugar 1 ½ tbsp (20 g)
- Mint 8 leaves
- Lemon juice ½
How to prepare Berry Fruit Aspic
To create the berry aspic, start by washing and drying the blueberries 1, strawberries, blackberries, raspberries, and white currants. Remove the stems from the strawberries and slice half of them into rounds 2 and cut the other half in half 3.
Separately, place the gelatin sheets in a bowl with cold water for 10 minutes 4 or until they have softened. Meanwhile, warm 50 ml of Moscato and pour it into a bowl 5. Drain the gelatin sheets well using a sieve 6 and squeeze them.
Dissolve them in the bowl with the warm Moscato, add the sugar, and stir with a spatula 7 to obtain a smooth, lump-free mixture. Now pour in the remaining wine at room temperature, add the strained lemon juice, and mix the mixture. Take pudding molds with a capacity of 5.6 oz each, pour 0.7 oz of liquid into each mold 8 and let them set in the fridge for at least 15 minutes or until the gelatin has firmed up. After the indicated time, take the molds, place a mint leaf and a strawberry slice in the center 9,
fill the entire edge around with blueberries 10. Cover with the Moscato (about 0.5 oz) 11 and place back in the fridge to set for another 15 minutes. Then continue by placing the strawberry wedges vertically with the cut side facing the mold's perimeter and 4 raspberries with the wider part facing outward 12: place a blueberry in the center and cover with liquid, then put them back in the fridge for 15 minutes.
When the gelatin has solidified, arrange a layer of white currants 13, then cover again with the Moscato-based liquid and place the molds in the fridge for another 15 minutes. Finish with a final layer of blueberries 14 and let the aspics rest in the fridge for at least 3 hours before serving. When it's time to unmold them, dip them for a few seconds in a bowl of boiling water and then help yourself by running the tip of a knife around the edge and turning them onto a plate. Garnish your berry aspics with mint leaves and a few leftover berries 15 and serve them!