The other morning while still half asleep, I all of a sudden woke up when I realized that aspic would be totally keto!
Gelatin (awesome for gut health) and various meats/veggies/eggs.
I used to love aspic growing up with a nice creamy sauce/dressing on.
Anyone use aspic? Recipes?
I was thinking perhaps cooked chicken meat, eggs, some veggies layered with a bone broth type gelatin. I will try to come up with something in the weekend, but wanted to hear if anyone have tried this.
I remember my father (a doctor) making aspic. I have asked my older brother.
I have had it but it’s been awhile. My wife made it. I’ll ask her when she returns.
The Knox company website has vintage gelatine recipes that they haven’t modified in decades.
I was using Great Lakes Gelatin for awhile and then switched over to using Vital Proteins gelatin. Both companies states the gelatin was harvested from grass fed cattle in Argentina. I’m a little skeptical about this source. I also think the one of the amino acids in the gelatin is too high. I have forgotten which one. I think bone broth gelatin from locally sourced trustworthy farmers is the best bet. Of course if this is just an occasional dish, no problem. Everything in moderation.
