Layered Aspic
Description
The appetizer is quick and easy to prepare. This recipe will make any evening magical and unforgettable. First, boil the chicken and carrots and remove them. Pour a packet of gelatin into the broth (according to the proportions indicated on the packet label). Dissolve the gelatin. Layer the filling into molds, allowing each layer to set slightly. Wait a couple of hours—the appetizer is ready! Tip: use small molds, such as muffin tins. You can add bell pepper, other herbs, and tomatoes to this layered aspic. Get creative! Good luck, and serve with herbs and sauce.
Instructions
- 1
Step 1
1. Soak the gelatin in 100 ml of water. Peel the carrots and slice into rounds. In a saucepan, bring 1.25 l of water to a boil. Add the sliced carrots, chicken fillet, bouillon cubes, and simmer over medium-low heat for 20–25 minutes.
- 2
Step 2
2. Then remove the fillet and carrot from the broth. Cut the boiled chicken fillet into small cubes.
- 3
Step 3
3. Strain the remaining broth and dissolve the gelatin in it. Season with salt and pepper. Slice the boiled egg into rounds. Rinse the small bowls and begin layering — a slice of egg, a couple of carrot rounds, and a sprig of parsley at the bottom. Spoon in a little gelatin and let it set. You can place it in the refrigerator for 8–10 minutes.
- 4
Step 4
4. Then add the chicken and corn, pour again, and let it set slightly. At the end, add the peas. When the layers are fully formed, fill the mold to the top and refrigerate until completely set.