This recipe revisits classic aspic with modern flavors, aromatic herbs, and a neat presentation. You can make it in a large mold or in individual portions for an elegant touch.

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Aspic: a timeless culinary tradition revisited

A culinary classic with multiple origins

Aspic, this iconic jellied dish, has its roots in several cultures around the world. In Quebec, it arrived with European influences, particularly French and British, where it was popular as an elegant starter at large meals. Its jelly base, initially made from natural broths, preserved food and showcased fresh ingredients in a spectacular presentation.

Variations across generations

Traditionally prepared with meats like chicken or ham, aspic has evolved over the decades to include vegetarian or vegetable-focused versions, like this modern version with tomatoes and herbs. In the 1950s and 1960s, it enjoyed a veritable golden age in Quebec, often served at festive meals alongside canned vegetables or peas and carrots. Today, variations include more contemporary flavors and local ingredients, while maintaining its signature visual and structured style.

A modern and local renaissance

These days, aspic is making a comeback in Quebec's culinary scene, not only for its aesthetic appeal, but also for its versatility. With fresh, local ingredients like herbes de Provence and garlic flowers, it fits perfectly with the trend toward responsible, regional cuisine. In addition to being a light starter, it allows you to play with textures and flavors by incorporating crisp vegetables, aromatic juices, and herbs that enhance the natural flavor of the ingredients.

Why aspic remains a perfect choice for Quebec tables

Aspic is a visual and flavorful celebration of fresh, seasonal ingredients. This modern recipe, inspired by old-world traditions, showcases Provençal flavors that pair beautifully with tomato juice and colorful vegetables. Offering an elegant yet simple option, aspic can be prepared in a large pan for a family meal or in individual portions to impress your guests.

Whether you are nostalgic for the classics of yesteryear or looking for a sophisticated and colorful presentation for your meals, this tomato and vegetable aspic will transport you to a world of freshness and tradition, revisited with finesse and modernity.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	10 minutes
⏲️ Total time	4h30 (including refrigeration)
🔧 Difficulty level	AVERAGE
🍽️ Servings	6
🔥 Calories (approximate)	150 per serving

Ingredients

Base : 3 cups homemade or premium tomato juice 1/2 cup homemade or store-bought vegetable broth 1 tbsp. Provençal herbs with garlic flower 1/4 tsp smoked paprika (optional) 1/4 cup white balsamic vinegar Salt and pepper to taste Gelatin: 2 envelopes of neutral gelatin or equivalent agar-agar 1/2 cup cold water Toppings: 1 cup fresh, crisp vegetables, finely diced 6 cherry tomatoes, halved A few fresh basil leaves (optional)

Instructions

Prepare the liquid mixture: In a saucepan, combine the tomato juice, vegetable broth, herbes de Provence, paprika, salt and pepper. Bring to a boil , then reduce the heat and simmer for 10 minutes. Remove from the heat , add the balsamic vinegar and let cool. Prepare the gelatin: In a bowl, sprinkle the gelatin over the cold water and let it swell for 5 minutes. Heat in a bain-marie or microwave to dissolve. Stir well into the tomato mixture. Assemble the aspic: For a large mold: Pour a thin layer of tomato mixture. Arrange the cherry tomato halves and crunchy vegetables on top. Top with the remaining mixture. For individual portions: Follow the same process in ramekins or silicone molds. Refrigerate: Refrigerate for 4 to 6 hours or until the aspic is set. Unmold and serve: Briefly dip the mold in hot water to easily unmold. Garnish with basil or other herbs.

Nutritional Information per Serving
Nutrient	Quantity
Calories	150 kcal
Proteins	3 g
Carbohydrates	10 g
Sugars	6 g
Fibers	2 g
Lipids	2 g
Saturated fatty acids	0 g
Sodium	300 mg

Serving suggestions:

• Serve with a crisp green salad or arugula leaves.
• Add a light lemon and olive oil vinaigrette to accompany.

Tips:

• Provençal herbs with garlic flowers add an irresistible Provençal touch, but you can also add a touch of chili to spice things up.
• The individual versions are perfect for aperitifs or buffets, while the large mold is ideal for a family meal.

Frequently asked questions about modern tomato and vegetable aspic

1. Can the aspic be prepared in advance?

Yes, aspic is a great option to make ahead of time, as it requires several hours of refrigeration to set. You can prepare it the day before and store it in the refrigerator, tightly covered, for up to 24 hours before serving. This makes it a convenient dish for entertaining or family meals.

2. Can we vary the vegetables used?

Absolutely! This recipe is very flexible. You can incorporate seasonal vegetables or your favorites, such as blanched asparagus, crunchy green beans, or even whole kernel corn. Just make sure they're thoroughly cooked or blanched and drained well to avoid excess water in the aspic.

3. Is it possible to make the recipe completely vegan?

Yes, for a vegan version, you can replace the gelatin with agar-agar, a plant-based gelling agent. Follow the package instructions to achieve the ideal texture, as agar-agar handles differently than regular gelatin.

4. What is the best way to unmold the aspic without breaking it?

To make unmolding easier, briefly dip the bottom of the mold in a bowl of hot water (5 to 10 seconds) before turning it over onto a plate. This will help the jelly release smoothly. Make sure the mold is well oiled before pouring the mixture into it for even easier unmolding.

5. What can you serve aspic with?

Aspic pairs well with a light green salad, such as arugula or mesclun, and a lemon or balsamic vinaigrette. For a more indulgent touch, you can add a slice of toast or a small spread, such as hummus or vegetable mousse.

6. Can protein be added to this recipe?

Yes, you can add cooked baby shrimp, diced chicken, or even chunks of firm tofu for a more filling version. Make sure the pieces are uniform in size for a harmonious presentation.

7. How to enhance the flavors even more?

For an even more intense flavor, you can simmer the tomato juice with a whole garlic clove or shallot before straining it. A touch of lemon zest or a drizzle of herb-infused olive oil can also enhance the dish when serving.