When making this aspic, I couldn’t help but think eighties French buffet in Morocco. The last time I’ve seen or had aspic at a restaurant was probably in the early nineties in Marrakesh where vegetable, salad and meat aspics were a hotel buffet staple. Nobody seems to make aspic anymore and I’m feeling a bit retro preparing this but the memories of how much I liked it are coming back strong and I’m feeling like creating at least a few aspics this spring. I think they’re great for warm, sunny weather.

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SHRIMP AND AVOCADO ASPIC RECIPE

Yield: 4 servings

Prep Time: 15 min

Cook Time: 5 min

Total Time: 20 min + 4 hrs of refrigeration

This recipe makes 4 filling appetizer portions. You could probably divide it among 8 small cups for smaller appetizer portions.

Ingredients:

2 eggs
½ pound precooked medium shrimp, peeled
1 avocado, diced

For the light chermoula
1 large garlic clove
6 sprigs parsley, thick stems cut off
1 tablespoon lemon or lime juice
1 tablespoon olive oil
1 tablespoon water
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon paprika powder

For the aspic
4 cups beef broth, divided
4 envelopes (28 grams) unflavored gelatin powder

Directions:

Boil the eggs until hard. Peel and cut them in half lengthwise.

Process the ingredients for the chermoula in a food processor until smooth. Transfer to a large bowl. Add the shrimp and avocado and toss.

Pour 1 cup of cold beef broth over gelatin in a large bowl. Stir well and let sit 5 minutes.

Meanwhile bring the remaining 3 cups of broth to a boil. Add them to the gelatin mixture and stir well until melted.

Pour the broth mixture on the shrimp and stir well. Place each of the 4 egg halves, yolk side facing down, in a cup or bowl rinsed with cold water and not dried. Divide the shrimp broth equally among four cups or bowls.

Refrigerate 4 hours or longer. When the aspic is set, remove it from the fridge, and dip the cups briefly in warm water. Loosen the edges using a butter knife (if necessary) and turn onto a plate.

Serve cold.