BBQ Bacon Ranch BLT Aspic – Full Recipe
Aspic is a savory jelly made with meat stock or gelatin. In this modern, fun twist, we’re combining the flavors of a BBQ Bacon Ranch BLT into a retro-cool savory jelly dish.
INGREDIENTS
For the Aspic Base:
2 ½ cups chicken stock or beef stock (low-sodium preferred)
2 packets (about 2 tbsp) unflavored gelatin
1 tbsp apple cider vinegar (optional, for brightness)
1 tbsp BBQ sauce (smoky or sweet, your preference)
Salt and pepper to taste
Filling – the BLT Ranch BBQ Twist:
6 strips cooked crispy bacon, chopped
1 cup chopped fresh tomatoes (drained well)
1 cup finely chopped romaine or iceberg lettuce (blanched and shocked)
½ cup cooked chicken or turkey (optional for protein)
¼ cup red onion, finely minced (optional)
2 tbsp chopped chives or green onions
¼ cup Ranch dressing
2 tbsp BBQ sauce (mixed into filling)
Crushed red pepper (optional, for heat)
Garnish (Optional):
Ranch drizzle
Fresh tomato slices
Extra bacon bits
Microgreens or parsley
⏱️ TIME ESTIMATES
Task Time
Prep ingredients 15 minutes
Cook bacon 10 minutes
Make aspic base 5 minutes
Chill time (aspic set) 4–6 hours
Final garnish/plating 10 minutes
Total time (active) ~30 minutes
**Total time (including set) ~5 hours STEP-BY-STEP INSTRUCTIONS
1. Cook Bacon
Fry bacon until crispy.
Drain on paper towels and chop into small pieces. Set aside.
2. Blanch Lettuce (optional but recommended)
Briefly dip chopped lettuce into boiling water (5–10 seconds).
Immediately transfer to an ice bath to preserve color and texture.
Drain very well (aspic doesn’t like excess water).
3. Prepare Filling
In a mixing bowl, combine:
Chopped bacon
Tomatoes (squeeze out excess moisture)
Lettuce
Chicken/turkey (if using)
Ranch dressing
BBQ sauce
Chives/onions
Mix well. Season with pepper and optional chili flakes.
4. Make Aspic Base
In a small bowl, sprinkle gelatin over ½ cup cold stock. Let it bloom (5 mins).
Heat the remaining 2 cups of stock until just boiling.
Whisk in bloomed gelatin until fully dissolved.
Stir in BBQ sauce, vinegar, and season with salt/pepper.
5. Assemble
Lightly oil a mold (loaf pan, ring mold, or silicone cups).
Pour a thin layer of aspic into the mold and chill for 10 minutes to firm slightly.
Add your filling evenly into the mold.
Slowly pour the rest of the aspic liquid over the filling to cover.
Tap the mold gently to remove air bubbles.
6. Chill
Refrigerate for at least 4–6 hours, or until fully set.
7. Unmold & Serve
Dip the mold briefly into warm water (not hot) to loosen.
Invert onto a serving plate.
Garnish with extra bacon, tomatoes, ranch drizzle, or greens.
Q&A SECTION – Common Questions
Can I use flavored gelatin?
No, use plain unflavored gelatin – flavored ones like fruit gelatin (Jell-O) won’t work and will taste weird.
Can I skip the vinegar?
Yes, but a splash of vinegar or lemon adds brightness to the savory flavor.
Is this served hot or cold?
Cold. Aspic is a chilled dish. Keep it cold until ready to serve.
Can I make this vegetarian?
Yes:
Use veggie stock
Replace bacon with smoky tempeh or coconut bacon
Add grilled tofu or chickpeas
What can I use instead of ranch?
Blue cheese dressi
Greek yogurt with herbs and garlic
Aioli (thinned slightly)
Texture tips?
Drain all ingredients very well before adding to the aspic
Don’t overfill the mold with chunky pieces—balance texture and jelly Storage?
Store in the fridge, tightly covered, for up to 3 days.
Do not freeze—gelatin doesn’t freeze well.