Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share the recipe for Provencal aspic. Unlike ordinary aspic, there is a white layer here, which not only gives a pleasant aftertaste, but also creates a white background on which you can "paint" a beautiful picture using different vegetables and herbs.
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Recipe Jellied "Provencal":
Fillet of beef -800gr.
Water -2l.
Carrots -1pc.
Onion -1pc.
Salt -1 tbsp (incomplete)
Gelatin -25gr.
Mayonnaise -200 gr.
For homemade mayonnaise:
Salt -1 / 3 tsp.
Sugar -1 / 2 tsp
Lemon juice -1 tbsp
Mustard -1 tsp
Vegetable oil -150ml.
Egg -1pc.
COOKING METHOD
Put 800 grams of beef fillet in a saucepan. You can take any meat, I like to cook from beef. Fill with water, about 2 liters, put on fire, remove scale, if desired, the first water can be drained, from the moment of boiling, I boil for 5 minutes and take out the meat. Then pour water into a saucepan and lower the meat into boiling water. Now I add carrots, onions, bay leaves and cook over low heat for 2-2.5 hours. 30 minutes before readiness, I add an incomplete art. l. Salt, broth should be slightly more salted than for soup.
We take out the meat, filter the broth and let it cool slightly.
Now let's do the gelatin, according to the instructions, pour 100 ml of hot water into my bowl and add 20 grams of gelatin, stir until dissolved. Pour into 800 ml of strained broth and mix.
We take suitable dishes, preferably glass, I have a glass baking dish 25 cm by 15 cm.
Pour in about 1 ladle of gelatin broth at the bottom and let the gelatin freeze by placing in the refrigerator. To make it faster, I put it in the freezer for 5-7 minutes. Cut the meat into cubes and put on a frozen layer of gelatin and fill with broth, about 1.5 ladles and put into the freezer for solidification, about for 15 minutes, take out when the gelatin seizes and pour about 1.5 more ladles of broth with gelatin and put it in the freezer again so that the gelatin grabbed.
Now let's deal with the white layer, you can take ready-made mayonnaise, I am preparing homemade mayonnaise. I mix 1/3 tsp. salt, half a tsp. sugar and 1 tbsp. lemon juice. Pour 150 ml of vegetable oil into a jar, add salt, sugar and lemon juice. Add 1 tsp. mustard. We break 1 egg so that the yolk is whole. Lower the blender so that the yolk is under the blender and beat until thick. It takes 15-20 seconds in time.
Pour 30 ml of hot water into a bowl, add 5 grams of gelatin and stir until dissolved. Pour gelatin with water into 200 grams of mayonnaise and mix. We make the next layer of mayonnaise and remove until it solidifies.
Now we make a decoration at your discretion, for example, I made carrots from pomegranate seeds and leaves today. parsley bunches of grapes, pour a small amount of broth, and let harden in order to fix picture.
Now pour in the remaining broth and put it in the refrigerator and leave it there until it solidifies.
It is convenient that you can prepare aspic in advance of the holiday a day in advance, for example, and leave it to wait in the wings.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: