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Egg and Vegetable Aspic

Egg and Vegetable Aspic
  • Time : 2 hours
  • Difficulty : easy

Ingredients for Egg and Vegetable Aspic :

  • 500 g poultry consomme
  • 7 sheets gelatin
  • hard boiled or poached eggs
  • various diced vegetables (macédoine style)

Technical stages for Egg and Vegetable Aspic :

  • Soak the gelatin in cold water.
  • Heat the poultry consomme and add the well drained softened gelatin using a whisk.
  • Pour a bit of jelly in the bottom of the silicone mold (aspic type) and leave to harden in the fridge.
  • Garnish using the hardboiled egg cut in quarters along with the vegetables that were previousely cooked à l'anglaise.
  • Fill with jelly and place in the fridge.
  • Once hardened, remove from mold and serve as an entree.
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The essentials

To make this recipe, some of these items will be required:

White chicken stock "Chef"White chicken stock "Chef" 24.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Flexipan - 15 oval or aspic 6,9 x 4,9 x 2,5 cmFlexipan - 15 oval or aspic 6,9 x 4,9 x 2,5 cm 52.80 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Flexipan - 25 Half Eggs 6 x 4 x H 2,5 cm (32,5 x 26,5 cm - GN 1/2 cm)Flexipan - 25 Half Eggs 6 x 4 x H 2,5 cm (32,5 x 26,5 cm - GN 1/2 cm) 36.80 Euro
Flexipan - 12 cakes 7,9 x 2,9 x 3 cmFlexipan - 12 cakes 7,9 x 2,9 x 3 cm 52.80 Euro