Aspic jelly (lanspik)

A clarified strong stock with gelatin setting into a clear jelly for aspic and terrines.

Aspic jelly (lanspik) is a clarified strong meat, fish or chicken stock with gelatin that sets into a clear, firm jelly. It is used to set aspic of meat, fish, tongue and eggs, to coat pates and terrines for shine and protection, and to decorate cold dishes.

Recipes with this ingredient

Olivier with hazel grouse and crayfish tailsRussian cuisine | Salads

Olivier with partridges and crayfish tails is an exquisite version of the classic Russian salad, dating back to the times of aristocracy when dishes were characterized by sophistication and richness of flavors. The combination of tender partridge fillet, boiled potatoes, and fresh cucumbers gives the salad depth, while capers and olives add zest. Crayfish tails and lanspik lend special elegance to the dish, turning it into a true culinary masterpiece. Dressed with Provençal sauce with hints of Kabul sauce, it has a soft yet expressive taste. The salad is served chilled in a crystal vase, highlighting its sophistication and festivity. This dish is a harmony of flavors and textures created for true gourmets.