Sorry, you need to enable JavaScript to visit this website.
"Arcimboldo" Fruit And Flowers Aspic For Spring

"Arcimboldo" Fruit And Flowers Aspic For Spring

A colourful fruit and edible flowers aspic recipe, for a fresh and amazing spring dessert

30 March, 2012
Average: 2 (40 votes)


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 40 MIN


1 untreated (pesticide-free)
50 g
25 g/6 g or agar-agar
200 g
Edible flowers
2 handfuls (rose petals, primrose, violets – pesticide-free, if possible)
Red wine
To taste


Collect some flowers either from your own garden or from a source that specialises in pesticide-free flowers, suitable for use in the kitchen.

  • Wash and dry all the petals and set aside.
  • Soften the sheets of gelatin in a bowl of cold water.
  • Squeeze three oranges over a drainer, collecting the juice in a bowl and removing all seeds.
  • Peel the remaining orange and cut it into cubes.
  • Wash the lemon and slice the zest into thin slices.
  • Wash and slice the strawberries, peel the banana and slice them into rounds, wash and slice the peaches.
  • In a saucepan, place 5 tablespoons of water and warm it on the stove, add the gelatin remembering to squeeze the excess cold water off first.
  • Let the gelatin melt completely.
  • Mixing it with a wooden spoon, add the orange juice and sugar and mix until all the sugar has melted, then strain the whole mixture.
  • Add Muscat wine to the mixture until the total volume is 1 litre of liquid.
  • Let the mixture cool until it has thickened and pour a quarter of the liquid into a gelatin mould.
  • Make sure it covers the bottom and sides, then place in the freezer until it solidifies.
  • Once the gelatin is solid, begin arranging the fruit into layers and placing into the mould.
  • Remember to set aside a few violets for decoration.
  • Pour in the remaining gelatin until the mould is filled and the fruit is well-covered.
  • Pound the mould a few times against a flat surface to remove any air bubbles and then put it in the refrigerator for at least 4 hours.
  • When completely cold, remove it from the fridge and immerse it into boiling water for a few seconds, then turn it upside down on a serving plate.

A nice glass of Muscat wine makes a great accompaniment for this dish.

Search Recipes

Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Next Recipe