HEART IN ASPIC
Ingredients
One heart (fresh, whole)
Broth (beef or vegetable)
Four garlic cloves, sea salt
Thinly sliced assorted vegetables and fresh herbs
Unflavored gelatin
Directions
Lightly braise marinated heart and baste frequently. Remove cooked heart and reserve liquid.
Simmer 4 cups of cold well-seasoned meat or vegetable broth, plus liquid from heart. Skim away
all the fat and add 2 tablespoons of unflavored gelatin, stirring continuously until dissolved.
Strain the stock through a damp linen towel until clear and let cool until a transparent jelly forms.
Lightly brush the inside of copper mold with vegetable oil. Fill mold 1/3 with jelly and chill.
Slice the heart thinly, layer slices in the mold and garnish with sprigs of parsley, sliced carrot, red peppers, tomatoes, pickled berries etc.
Pour an even layer of jelly over the whole and chill. Repeat for each layer.
Best served cold.
Ingredients
One heart (fresh, whole)
Broth (beef or vegetable)
Four garlic cloves, sea salt
Thinly sliced assorted vegetables and fresh herbs
Unflavored gelatin
Directions
Lightly braise marinated heart and baste frequently. Remove cooked heart and reserve liquid.
Simmer 4 cups of cold well-seasoned meat or vegetable broth, plus liquid from heart. Skim away
all the fat and add 2 tablespoons of unflavored gelatin, stirring continuously until dissolved.
Strain the stock through a damp linen towel until clear and let cool until a transparent jelly forms.
Lightly brush the inside of copper mold with vegetable oil. Fill mold 1/3 with jelly and chill.
Slice the heart thinly, layer slices in the mold and garnish with sprigs of parsley, sliced carrot, red peppers, tomatoes, pickled berries etc.
Pour an even layer of jelly over the whole and chill. Repeat for each layer.
Best served cold.
