Savory jellies often accompany pate on the serving tray.
Gelatin is usually associated with desserts, such as mousses and jelly molds. However, creative cooks often find ways to use it in savory dishes as well. Gelatin occurs naturally in meats and poultry as their connective tissues are dissolved by cooking, so adding unflavored gelatin in many cases simply augments the natural variety. It also has a number of uses for cold buffet preparation, and is used by chefs to make savory versions of some desserts.
Aspic
Aspic is made by adding a small quantity of gelatin to a well-flavored broth or stock. It should be crystal clear, have a good flavor, and be firm enough to hold its shape without being unpleasantly rubbery. Aspic can be used to hold together cold meats and vegetables in a mold, in much the same way a dessert mold uses sweet gelatin. It is also painted onto and canapes destined for the buffet table, to provide an atractive sheen and a protective coating. Aspic is also commonly used to set cold dishes such as pates and terrines.
Gelee
Chefs in high-end restaurants, and adventurous home cooks, can also use unflavored gelatin to create a flavored gel, called a gelee, as a type of sauce or garnish for various dishes. To make a gelee, dissolve the gelatin into a strongly flavored liquid such as wine, champagne or clear fruit juice and allow it to set. The gelee can then be cut into fine cubes with a thread, or simply raked with a fork to make fine, angular lumps. The gelee is spooned onto the food as a garnish and flavor enhancement. Aspic can also be treated this way.
Jellied Consomme
Jellied consomme is a common summertime restaurant offering in Europe, where cold soups have a long-established history. It is made in a process similar to aspic, but instead of a plain broth the starting point is a soup of exceptional flavor and clarity. Ideally, the consomme has enough natural gelatin to achieve the desired delicate texture, but gelatin is often added in the interest of time and consistent results. Less gelatin is used, since the consomme should only be firm enough to hold together on the spoon, melting in the mouth immediately.
Savory Versions of Desserts
Gelatin is commonly used in desserts, from simple mousses to more upscale offerings such as panna cotta, a custard-like gelatin dessert from Italy. These basic desserts are often re-purposed by creative cooks by substituting savory ingredients for sweet. Cheesecakes, for example, can be made savory by removing the sugar and using a strongly flavored cheese in place of cream cheese. Strongly pungent ingredients such as truffles, anchovies, blue cheese, olives, chili peppers, onions and garlic all lend themselves to similar treatment in mousses, panna cotta, or other preparations.
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