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🍽️ Elegant Aspic with Quail Eggs, Ham, Olives, and Peppers

106 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 150 ml dry white wine
• 3 juniper berries
• 4 peppercorns
• 1 bay leaf
• 4 quail eggs
• 1 red bell pepper
• 80 g turkey ham (sliced)
• 40 g black olives (pitted)
• 2 tbsp fresh cut cress
• 1 tsp white wine vinegar
• salt
• 4 sheets gelatin

Instructions

1. 1. Peel the onion and the carrot.
2. 2. Dice the vegetables into small cubes.
3. 3. Place the cubes in a pot.
4. 4. Pour in the wine and 400 milliliters of water.
5. 5. Add juniper berries, peppercorns, and bay leaves to the pot.
6. 6. Bring the mixture to a boil.
7. 7. Let the broth simmer gently on low heat for about 10 minutes.
8. 8. Meanwhile, hard-boil the quail eggs for about 5 minutes.
9. 9. Immediately rinse the eggs under cold water.
10. 10. Peel the cooled eggs.
11. 11. Cut the eggs in half.
12. 12. Wash the bell pepper.
13. 13. Cut the pepper into quarters.
14. 14. Remove the seeds from the pepper.
15. 15. Peel off the outer skin of the pepper using a vegetable peeler.
16. 16. Cut the pepper flesh into small pieces.
17. 17. Cut the ham into small pieces as well.
18. 18. Pat the olives dry.
19. 19. Fill the 4 molds with cress, ham, peppers, and eggs.
20. 20. Strain the broth through a sieve.
21. 21. Reduce the broth to about 350 milliliters by boiling.
22. 22. Season the broth with vinegar and salt.
23. 23. Remove the pot from the heat.
24. 24. Soak the gelatin in cold water.
25. 25. Squeeze the gelatin.
26. 26. Stir the gelatin into the still warm broth.
27. 27. Stir until the gelatin has completely dissolved.
28. 28. Pour the liquid into the molds.
29. 29. Fill the molds to the brim.
30. 30. Let the aspics set in the refrigerator for at least 3 hours.
31. 31. Just before serving, dip the molds briefly into hot water for a few seconds.
32. 32. Carefully turn the aspics out onto plates.

Nutrition per serving

• kcal: 106
• Protein: 9 g · Fett/Fat: 3 g · Carbs: 4 g