Aspic Millecolori with Beer Jelly
Category: Appetizers
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Light beer | 330ml |
| Carrots | 90g |
| Celery | 90g |
| Onions | 90g |
| Water | 100ml |
| Gelatin sheets | 40g |
| Salt | To taste |
| Cooked ham | 100g |
| Peas | 70g |
| Carrot (for garnish) | 1 |
| Yellow bell pepper | ½ |
| Red bell pepper | ½ |
| Green olives | 8 |
| Hard-boiled eggs | 2 |
| Black olives | 8 |
Instructions
To prepare this vibrant Aspic Millecolori with Beer Jelly, begin by making the vegetable broth, which will serve as the base for your jelly. Start by combining the water and light beer in a saucepan, adding a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes to let the flavors infuse. Afterward, strain the broth and top it up with enough water to reach a total of 500 ml of liquid.
Meanwhile, prepare the vegetables. Blanch the peas and carrots (cut into small cubes) in boiling water for a few minutes. Slice the yellow and red bell peppers into thin strips, and cut the green olives and hard-boiled eggs into rings and slices, respectively.
Soak the gelatin sheets in cold water until softened, then squeeze out the excess water. Add the gelatin to the warm broth, stirring until dissolved. Allow the mixture to cool to room temperature.
Now it’s time to assemble the aspic. You will need 8 steel molds, each with a 165 ml capacity. Remember, each layer of beer jelly should be about 15 grams, and will need approximately 15-20 minutes in the fridge to set (or 10 minutes in the freezer).
- First Layer: Pour 15g of the prepared jelly into the bottom of each mold and refrigerate until firm.
- Second Layer: Add another 15g of jelly over the first layer, followed by some diced carrot cubes. Allow the jelly to set in the fridge.
- Third Layer: Next, arrange 3 strips of red bell pepper and 3 strips of yellow bell pepper along the outer perimeter of the mold. Top with more jelly, ensuring it covers the peppers, and refrigerate until set.
- Final Layer: For the final decorative layer, arrange sliced black olives and green olives around the edge of the mold. Then, add some diced carrot cubes into the center. Finish by covering with the last layer of jelly.
Once all the layers are complete and set, carefully remove the aspics from the molds and arrange them on a serving platter.
Your Aspic Millecolori with Beer Jelly is now ready to serve—vibrant, flavorful, and visually stunning, this appetizer is sure to impress at any gathering!
