One or more aspic molds, depending on the size of the containers
2 pounds Muscadine grapes (ours are from City Roots urban farm in Columbia, SC)
2 cups water
2 tablespoons sugar
4 sheets gelatin
PREPARATION & METHOD
Peel the Muscadine grapes and place in a small sauce pot. Add water and sugar and bring to a simmer on medium heat. Put 4 sheets of gelatin in cold water for about 10 minutes to let bloom.
Mix the Muscadines with a handheld immersion blender until smooth. (Food processor or regular blender, or even hand-whisking, will work as well.)
Strain the mixture (the finer the strainer the better) and slowly add the gelatin until all is dissolved.
Pour into a mold or whatever serving device you may have.
Chill in refrigerator for roughly 2-4 hours or until properly congealed. Remove from mold and serve.
Tips for removing aspic from mold: Turn upside down onto presentation surface, lightly brush bottom of upturned mold with hand blowtorch, or use the bottom of a hot pan against bottom of upturned mold to create just enough heat to encourage aspic to slide out.
Recipe by Executive Chef Wesley Fulmer, Motor Supply Co. Bistro, Columbia, SC. Photography by Forrest Clonts.
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