Puff Pork and Beef Aspic with Cream
by Editorial Staff
Just a miracle, not a recipe! On a festive table, such a dish is eye-catching, and everyone wants to try a bite! Puff aspic of two types of meat, especially for the New Year’s table! Guests will gasp at such a snack! Festive jellied to everyone’s surprise!
Ingredients
- Pork shank – 1 pc. (1.5 kg)
- Pork legs – 2 pcs.
- Beef – 300 g
- Gelatin – 4 g
- Cream (20%) – 170 ml
- Bulb onions – 1-2 pcs.
- Carrots – 1 pc.
- Salt to taste
- Allspice peas – 1 teaspoon (to taste)
- Bay leaf – 2 pcs. (taste)
For decoration:
- Lettuce leaf – 1 pc.
- Pitted olive – 1 pc.
- Pitted olive – 1 pc.
- Sweet red pepper – 1 small piece
Directions
- For today’s recipe, you will need two types of meat.
- We send the meat (pork legs, shank and beef) to a saucepan, add peeled carrots and onions and fill with cold water. We send to cook over low heat, without covering, for four hours in time. The broth should “wobble” slightly. At the very end, in about 20 minutes, add allspice and bay leaves to the broth.
- After a while, we take out the meat from the broth and let it cool. Strain the broth and salt to taste.
- Pour gelatin with cooled boiled water (50 ml) and let it swell.
- Separate the meat from the bones, disassemble and cut into small cubes.
- For a festive jellied we make decorations. Cut out Christmas trees from the leaves of green lettuce. Cut the olive and half of the olive into rings. You can take more boiled carrots (remove from the broth after cooking), bell peppers, the remaining half of the olive and cut out toys (circles and rhombuses) from them. We attach the obtained “toys” to the “Christmas tree” with the help of broth and let it freeze.
- We spread the “Christmas trees” on the bottom of the cups, in which we will cook aspic, down with the “toys”. Add olives and olives. With the first thin layer of broth, pour the resulting decorations and send them to the refrigerator to freeze.
- While the first layer hardens, let’s prepare a creamy filling. Melt the gelatin in a water bath (do
not boil!) And combine with cream. Add a few tablespoons of broth. Mix well.
- Fill both types of meat with broth so that it does not wind up.
- Pour a thin (but visible!) Layer of cream over the decoration. We send it to the refrigerator for solidification.
- Then we divide the beef (in broth) into cups.
- As it hardens – a layer of the remaining cream.
- The last layer is pork.
- We put the aspic in the refrigerator until morning.
- For half a minute we dip the cups with jellied into hot water and turn them over onto plates.
Puff pork and beef aspic, with cream, turns out to be very beautiful and tasty.
You can add garlic to taste, but we don’t add it for the festive version. - Serve aspic with mustard and horseradish!
Bon appetit!
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