Two-color aspic with ham and marinated cucumbers
Description
It works for both holidays and everyday meals. Last year I had two kinds of meat aspic on my New Year’s table—with meat and beef tongue—and this year I decided to make aspic as a bright two-tone mound with ham, eggs, and pickled cucumbers. Recipe,
Instructions
- 1
Step 1
Prepare all necessary ingredients. Hard-boil the egg in advance.
- 2
Step 2
First, soak the gelatin in the broth.
- 3
Step 3
Then "bloom" the gelatin by heating it in the microwave or in a double boiler.
- 4
Step 4
Add mayonnaise to the gelatin and mix well. Then divide the gelatin mixture into 2 equal parts. Add finely chopped parsley to one part, and ketchup to the other.
- 5
Step 5
Prepare the filling for the aspic. Cut the ham into small cubes, and slice the cucumber and egg into rounds.
- 6
Step 6
Line the inside of a small salad bowl or soup bowl with plastic wrap. Pour in the mayonnaise-gelatin mixture with the herbs and refrigerate for at least 30 minutes until the mixture sets.
- 7
Step 7
Place the ham and pickled cucumber on top.
- 8
Step 8
Also, egg slices.
- 9
Step 9
Then pour everything with a mixture of mayonnaise, ketchup, and gelatin and refrigerate until fully set. My aspic set in just 1.5 hours, but it may take up to 4 hours (depending on the quality of the gelatin).
- 10
Step 10
Turn the finished aspic out onto a flat plate and carefully remove the plastic wrap. Garnish the aspic with the remaining pickled cucumbers.