Italian potty brawn

Name: Italian potty brawn
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 250 g cherry tomatoes; 100 g Mini-Mozzarella; 1 collar Basil; 6 Stalks of green asparagus; 1 glass (400 ml) Vegetable stock; 10 sheets white gelatine; 6 discs Parma ham; 1/8 l White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Schmand; 150 g Whole milk yoghurt

AUTHOR
Zackary Austin

DIFFICULTY
not easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

250 g cherry tomatoes
100 g Mini-Mozzarella
1 collar Basil
6 Stalks of green asparagus
1 glass (400 ml) Vegetable stock
10 sheets white gelatine
6 discs Parma ham
1/8 l White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Schmand
150 g Whole milk yoghurt

Directions

1
Wash and halve the cherry tomatoes. Halve the mozzarella. Wash 3-4 stems of basil, shake dry and chop the leaves. Wash the asparagus and cut off the woody ends generously. Bring the vegetable stock to the boil and cook the asparagus stems for about 4 minutes.
2
Soak the gelatine. Lift out the asparagus and rinse with cold water. Set the stock aside. Halve the asparagus. Wrap 1 slice of ham around the lower halves and cut into bite-sized rolls. Cut the rest of the asparagus into small pieces.
3
Mix stock and vinegar. Season with salt, pepper and 1 pinch of sugar. If necessary, heat the stock again slightly. Dissolve gelatine in it. Layer asparagus, ham rolls, tomatoes, mozzarella and basil in hot rinsed wake-up jars.
4
Pour on the stock, let it cool down. Cover and leave to cool for at least 4 hours, preferably overnight.
5
For the cream rest basil wash, shake dry, cut finely. Mix with sour cream and yoghurt. Season with salt and pepper. Arrange potted aspic and dip. It goes well with farmhouse bread.