Shrimp, Tomato and Goat Cheese Aspic: French Chilled Starter
Prep20 min
Cook20 min
Total40 min
Yield6 portions
LevelIntermediate
About This Recipe
Prepare a layered shrimp, tomato and goat cheese aspic set in seasoned vegetable broth. Learn how to layer the ingredients, clarify the gelatin mixture and chill the mould safely for clean slices.
Scale This Recipe
Servings
Ingredients
Units
0.25 cup
water
2.5 teaspoons
Knox gelatin powder, — 1 envelope
2.5 cups,
vegetable broth or , — clear
1 whole
carrot, — cooked and cut into slices
8 pieces
red bell pepper diamonds, — cooked
6 large
shrimps, — poached and cooled
3 cups
fresh cherry tomatoes, — sliced in half (various shapes and colors)
12 large
fresh basil leaves, — thinly sliced
1 cup
plain
Ground black pepper, — to taste
Instructions
1
Prepare one 6-cup or six 8-ounce paper or plastic cups by spraying the interior with vegetable oil and then lightly wiping with a paper towel.
2
Pour a quarter cup of water into a large bowl, sprinkle with gelatin powder, stir and set aside for 5 minutes until the gelatin has fully dissolved. In a saucepan, bring the vegetable to a boil and pour over the gelatin. Stir in to dissolve the gelatin mix. Reserve 1/4 cup of broth/gelatin mixture.
3
Pour a 1/16 inch (1.5 millimeter) layer of broth/gelatin mix in the bottom of the mold. Chill until firm. Using cutters, cut decorative shapes into the carrot slices. Arrange decorative carrots shapes and skin side down red bell pepper diamonds into the desired pattern, and cover with another 1/16 inch (1.5 millimeters) layer of gelatin mixture. Chill until firm.
4
Remove mold from freezer. Add the poached shrimp to the mold. Evenly distribute sliced tomatoes in the mold, and lightly compact them. Pour in just enough broth/gelatin mix to and return mold to the freezer for about 10 minutes, until mixture has just jelled.
5
Remove mold from a freezer, evenly distribute basil in the mold and lightly compact. Pour in enough broth/gelatin mix to cover and return mold to freezer until mixture has just set.
6
Take the reserved 1/4 cup of broth/gelatin mix and put it in a food processor along with the goat cheese and black pepper. Process until blended.
7
Take the mold out of the freezer and add the goat cheese/gelatin mix in an even layer. Refrigerate for at least 6 hours. To unmould, dip the exterior of the gelatin mold in tepid water for about 30 seconds. Unmould onto a serving plate and serve with a favorite prepared dressing.
Shrimp cook in minutes — watch for the curl and the color change, then get them off the heat immediately. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
