Collagen, Fiber, and the Aspic Revival

Lately I’ve been embracing my inner alchemist witch by layering different fibers into icy herbal tea blends. Psyllium, acacia, and marshmallow root powder are my staples, with an occasional appearance of peach gum, tremella mushrooms, Irish sea moss, and slippery elm bark. Every texture adds something different to the mix: lift, silk, translucence, bloom.

Fiber has a stodgy reputation, but it’s one of the most playfully versatile ingredients you can use in the kitchen. It fluffs, gels, suspends, and transforms every liter of tea into an art project. And here’s the thing: collagen and fiber don’t have to be relegated to boring supplements or powders. They can be delicious, beautiful, and fun — even radical.

I’ll admit it: I still love gummy bears, even though I rarely indulge in sugar these days. What my fiber blends give me is the same chewy, jewel-like satisfaction without the crash. Tremella mushrooms simmer into translucent noodles that fold into soup like edible lace. Peach gum blooms into gels that resemble citrine and amber gemstones. Blend them with other fibers and you’ve concocted a tonic that feels simultaneously ancient and futuristic.

Which brings me to aspic: the gelatin trend that defined dinner parties in the ’70s and was subsequently mocked into oblivion. Agreed — opaque mousses with canned vegetables floating inside should probably stay buried forever. The concept, however, deserves a second chance.

I said what I said.

Imagine aspic reimagined with intention, embracing health, aesthetics, and fun:

Pomegranate arils in gelatin: like rubies trapped in glass, refracting light in architectural ways — half dessert, half sculpture.
Fennel marbled in gelatin: delicately crisp green fronds suspended in a translucent sheet. Licorice-flavored glass etched with botanicals.
Clear, jewel-like gels that frame fresh herbs, flowers, or charred vegetables.
Steak with a crusted char resting on a base of clarified broth and peach gum pearls.

So why not pair the health benefits — fiber, hydration, gut comfort, and protein support — with the artistry of aspic? If the ’70s weren’t ready to recognize the full potential of aspic, perhaps 2025 will plant the seeds for its revival.