The humble Jell-O salad and its savory ancestor, aspic, are shaking up American kitchens and even getting a glossy, fine-dining revival.

Aspic originally began in medieval kitchens as a way to preserve meat using collagen-rich broths that solidified into savory jelly; it later evolved into a mid-century American status symbol, thanks to pastel Jell-O molds.

But by the 1970s , it fell out of fashion — remembered mostly as an odd mix of mayonnaise, olives and hot dogs suspended in wobbling gelatin.

“In the 1950s, gelatin dishes signified modernity, abundance and a hint of status tied to refrigeration and convenience,” Jessica Randhawa, a California chef and owner of the food blog The Forked Spoon, told Fox News Digital.

“Today, I view gelatin dishes as a novelty and a source of nos

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