Summary

Ingredients

• 200 g ham, cooked
• 30 g capers
• 50 g pickled cucumber (s)
• 1 bunch parsley, smooth
• 2 tablespoon soy sauce
• 3 tablespoon sherry
• 5 tablespoon vinegar
• 4 ½ sheets gelatin
• 250 ml meat broth
• salt and pepper

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Instructions

1. Remove the fat from the ham and cut into small cubes. Finely chop the parsley and capers. Cut the cucumber into fine cubes.
2. Season the broth well with sherry, vinegar, soy sauce, salt and pepper. Warm until you can dissolve the soaked gelatin in it. Mix with the rest of the ingredients, put in a suitable pan and refrigerate overnight.
3. I fill it in a silicone mat, similar to a mini muffin pan.
4. A light chive cream goes well with it.