Ingredients:
1 Tbsp. Gelatin
3-4 Cups Soup
Chopped vegetables, cooked meat or cold-cuts.
Herbs and spices
Mix gelatin with 3 tablespoons of cold water and let it soak for 10 min.
Take one half of the soup and heat it on the stove until vapors appear on the surface. Do not let the soup boil.
Remove from heat and mix in the soaked gelatin until completely dissolved.
Add the other half of the soup and let it cool down to room temperature before use.
Pour a little bit of the soup gelatin into the mold and let it set in the fridge before adding any other ingredients.
This will ensure the top of your finished dish is smooth and even.
At this stage, you can either mix all the ingredients into the gelatin soup and pour it into the mold, or, you can layer the ingredients separately and add the gelatin gradually.
Let the aspic set in the fridge for a few hours.
Put the mold in hot tap water for a few seconds, until the aspic edge detaches itself from the mold.
Turn the mold upside down on a serving platter, decorate with fresh herbs, mayo or cheese and serve.
Pour a little bit of the soup gelatin into the mold and let it set in the fridge before adding any other ingredients.
This will ensure the top of your finished dish is smooth and even.
At this stage, you can either mix all the ingredients into the gelatin soup and pour it into the mold, or, you can layer the ingredients separately and add the gelatin gradually.
Let the aspic set in the fridge for a few hours.
Put the mold in hot tap water for a few seconds, until the aspic edge detaches itself from the mold.
Turn the mold upside down on a serving platter, decorate with fresh herbs, mayo or cheese and serve.
Learn how to make Gelatin Art Desserts
Delicious flowers drawn in clear jelly.
