We call aspic the gelatinous substance used in the preparation of cold dishes: ham, foie gras, seafood, vegetables ... ...

Aspic of cherries with panna cotta base

We call aspic the gelatinous substance used in the preparation of cold dishes: ham, foie gras, seafood, vegetables ... and also fruits. It is flavored, molded and flavored gelatin

I especially like the fruit aspic, since it seems to me a very original, colorful and fresh way of presenting and taking fruits, as well as benefiting from all the nutritional properties that fruit and gelatine give me.

Did you know that, gelatin mainly contains collagen (between 85 and 90%), salts minerals, water and sugars? So it is very beneficial to nourish our skin, nails and hair
It is also a food rich in proteins (100 gr contain 84.40 g of protein). For this reason, it is a food recommended especially for muscle development. So it should be included in the diet of children, adolescents and pregnant women, because in these stages is necessary a greater contribution of this nutrient.
It is very digestive, so it is recommended to people with digestive problems (gastritis , colics) And because it is a food that has no fat, it is also recommended in slimming diets.

This time I have used one of my favorite fruits: Cherries, which are also now in season.

In this recipe I wanted to make a white base, made of panna cotta (sometimes I also make it with curd), so that the dessert would stand out more and give it a contrast of flavors and colors. The combination of flavors is delicious, I recommend it.

INGREDIENTS: (For 4 servings)

Aspic of cherries
  • 1 envelope of strawberry or raspberry jelly
  • 500 ml of mineral water
  • 300 g of cherries
Panna cotta base
  • 200 ml (one glass) of milk
  • 200 ml (one glass) of whipped cream (35% MG)
  • 4 tablespoons of sugar
  • 2 sheets of gelatin
  • 1 cup of vanilla flavor


For cherry aspic :

We wash cherries and Boneless trying to break them as little as possible (Ideal if you have the pitting device)
We put on fire 250 ml of water until it begins to boil. Remove it from the heat and pour the contents of the gelatine envelope, stirring it until its complete dissolution.
Add a glass (250ml) of cold water and stir.
We pour on a suitable mold and take to the refrigerator.
When it is half-filled, put the cherries, so that they are covered by the jelly and put back in the refrigerator until it finishes curdling.

For the panna cotta:

We put the gelatine leaves to soak in cold water (about 10 minutes, depending on the manufacturer)

We put a saucepan on the fire with the milk , the cream, the sugar and the vanilla, until it reaches the boiling point. Remove from heat and add the leaves of gelatin very drained. Mix well until they dissolve in the mixture.

We reserve until tempering, stirring from time to time so that it does not create crust.

Do not tell me there is not a colorful, light and refreshing dessert left. And of course, you can use the fruits that you like best, either alone or in combination with other fruits.