Ham and herbs in aspic

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Bring the stock to the boil briefly, pass through a fine sieve and allow to cool. Soak gelatine in cold water. Peel and finely dice the carrots. Cook carrot cubes in boiling salted water for about 4 minutes. Drain and rinse under cold water. Wash the herbs, shake dry and chop the leaves finely, except for 3 stems of chervil. Cut chives into small rolls. Chop the capers finely as well. Mix capers, chopped herbs and carrot cubes

2. 2

   Squeeze the gelatine and dissolve in the still warm broth. Rinse the box form (approx. 10 cm x 20 cm, 1 litre capacity) with cold water and line with foil. Straighten the ham so that it has the width of the box mould. Place the ham on the bottom of the mould first, place some herb and carrot mixture on top and cover with stock. Place the mould in the freezer for 8-10 minutes until the jelly is relatively firm. Repeat this procedure for the next layers until all ingredients are used up. It is best to let the terrine set overnight in the refrigerator. To serve, turn out onto a plate, remove the foil and garnish with chervil

3. 3

   waiting time approx. 7 hours

Nutrition Facts

KCAL
50 kcal

CARBS
1 g

FATS
1 g

PROTEINS
8 g