Ham and Vegetables in Aspic

The appearance of this dish will attract any guest. It will spark interest in tasting and preparing this dish.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, fresh

  • 150 g Ham, pressed, non-fat

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 100 g Beans, canned, cooked

  • 8 teaspoon Gelatin powder, unsweetened

  • 3 spoons Vinegar, apple

  • 1 bouquet Parsley, fresh

  • 2 pinch Salt, table

Steps

  1. Place the eggs in a pot with cold water, bring to a boil, then remove from heat and let them sit in the hot water for exactly 8 minutes. Then take them out of the hot water, cool them under running cold water, and peel them. Cut them in half and place them on a plate. Wash the peppers well, remove the seeds, and slice them into thin strips. Drain the beans from the can and rinse them with water. Wash the parsley and chop it finely. Cut part of the ham into cubes and the other part into narrow rectangles (see picture).

  2. Place a pot on the heat, add 5 tablespoons of water, salt, and 2 tablespoons of vinegar. Add the peppers and cook them for 3 minutes over moderate heat. Drain the cooked peppers. Mix the gelatin in a bowl with 1 dl of cold water and let it sit for 10 minutes to allow the gelatin to swell. Bring a pot with 8 dl of water to a boil, remove from heat, and mix in the gelatin. Stir until the gelatin dissolves, then add the remaining tablespoon of vinegar.

  3. Rinse 8 cups with cold water and pour a 3 mm thick layer of gelatin into each. Place them in the refrigerator to allow the gelatin to set. Place the remaining gelatin in a bowl and set it in hot water to prevent it from solidifying.

  4. Take the set gelatin out of the refrigerator and place half an egg in each cup, yolk side down. Add a tablespoon of beans, some yellow and red peppers, cubed ham, green peppers, rectangular-cut ham, and sprinkle with parsley on top. Pour the remaining gelatin over everything and place in the refrigerator for 2 hours to allow the gelatin to fully set.

  5. Before serving, place the cups in hot water and invert them onto plates. Decorate as desired and serve appropriately.

Nutrition Information (Per 100g)

  • Calories: 104.82 kcal
  • Fat: 2.93 g
    • Saturated Fat: 0.84 g
  • Carbohydrates: 3.25 g
    • Sugars: 1.15 g
  • Protein: 14.03 g
  • Fiber: 0.84 g

Advice

The aspic can be prepared a few days in advance.