Mixed Berry and Hibiscus Aspic
What better way to showcase gorgeous spring berries than to frame them in clear aspic where their colors brightly shine through and their flavor is minimally fiddled with.
The beauty of this dessert is in its simplicity, not to mention that it’ll make you want to be playful and dig out those whimsical molds, forgotten brioche tins and ornate bundt pans. It can serve up to twelve people which makes it perfect for parties. Kids love it!!
Enjoy it with ice cream or lots of whip cream, and by all means, have seconds, if you feel like it. It’s all berries and tea — well mostly.
BERRY AND HIBISCUS ASPIC RECIPE
Yield: 10 to 12 servings
Prep Time: 15 min
Total Time: 15 min + 4 hrs refrigeration
If you’re feeling festive, replace the 1 cup of cold water with riesling or champagne.
4 cups water, divided
4 envelopes (28 grams) unflavored powdered gelatin
¼ cup honey or 1/3 cup turbinado sugar, or to taste
2 hibiscus tea bags (or other fruity/floral herbal tea)
18 ounces mixed berries
Place 1 cup of cold water in a large glass bowl. Sprinkle the gelatin over it and let it sit 5 minutes.
Meanwhile, bring the remaining 3 cups of water with the honey or sugar to a boil. Remove from heat and add the tea bags. Let steep 3 to 5 minutes. Discard the tea bags. Taste and sweeten more, if you wish.
Add the hot tea to the cold gelatin mixture and stir well until dissolved. Let cool slightly.
Rinse a bundt pan with cold water (don’t dry it). Place the berries in the pan and pour the tea-gelatin mixture over the berries. Refrigerate 4 hours or longer. When the aspic is set, remove it from the fridge. Dip the pan briefly in warm water and turn onto a plate.
Serve cold with whip cream.
Other aspic recipes:
Charmoula Shrimp Aspic