Aspic
Aspic - Heart cooking for hot days
Healthy, because
Even smarter
Nutritional values
Good things take time: The classic does a bit of work, but scores with a big dose of B vitamins. Especially abundantly represented: Vitamin B1, also known as thiamine. It helps the body to get energy from food and it alleviates stress symptoms.
The aspic chops are ideal for a picnic and can be perfectly prepared the day before - after all, they need enough time to cool down anyway.
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 241 mg |
Ingredients
- Ingredients
- salt
- 2 lbs Pork loin (with bone)
- 1 onion
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery, about 500 grams)
- 3 black peppercorns
- 2 allspice
- 4 Juniper berries
- 1 small bay leaf
- ¾ cup White vinegar
- 4 eggs
- 6 gelatin
- 1 tsp butter (room temperature)
- 4 Cornichons
- 1 carrot (about 100 grams)
- 2 sprigs flat-leaf parsley
Kitchen utensils
Preparation steps
In a large pot, boil 1.5 liters (approximately 6 cups) of water and a generous amount of salt. Rinse the pork, add to pot and partially cover pot with a lid. Cook over low heat for 60 minutes, skimming any foam from surface as needed.
Peel the onion. Rinse the soup vegetables and tie with kitchen string.
Add onion, vegetable bundle, peppercorns, allspice, juniper berries, bay leaf and 125 ml (approximately 1/2 cup) vinegar to pot and cook for another 30 minutes.
Remove the pork, then pull meat from the bone and cut into 4 slices. Remove lid and boil broth over high heat until reduced to about 700 ml (approximately 3 cups), about 30 minutes,. Remove from heat and let cool. Refrigerate for about 2 hours. Remove any solidified fat from the surface of the broth.
Separate 2 eggs. For clarifying the broth, whisk together the egg whites and about 3 tablespoons cold water and gently stir into the broth. (Reserve the yolks for another use). Simmer the broth again, remove from heat and let stand about 10 minutes. Remove the raft floating on the surface with a slooted spoon and discard.
Line a fine sieve with a kitchen towel or paper towel. Strain the broth through the sieve into a clean pot.
Soak the gelatin in cold water until softened. Measure out 375 ml (approximately 1 1/2 cups) clarified broth and heat until lukewarm (do not boil). Squeeze softened gelatin and add to warm broth, stirring to dissolve. Season broth with salt and remaining vinegar.
Grease the shallow molds (about 250 ml or approximately 1 cup) with butter. Pour in about 5 mm (1/4 inch) of gelatin-broth mixture. Refrigerate until beginning to set, about 15 minutes.
Pierece remaining eggs and hard-boil for 9 minutes. Peel the carrot and cook until crisp-tender in a pot of boiling salted water, about 5 minutes. Drain, rinse in ice water and drain. Cut cornichons into thin slices. Reserve some cornichon and carrot slices for garnish. Drain the eggs and allow to cool in cold water.
Thinly slice carrot. Peel the eggs and cut with an egg slicer. Rinse the parsley, shake dry and pluck the leaves. Reserve small sprigs for garnish. Chop any large leaves.
Divide cornichons, eggs, carrot and parsley among molds. Lay meat slices on top. Pour the remaining gelatin-broth mixture into the molds. Refrigerate until set, about 3 hours.
To serve, dip the bottom of the molds briefly in hot water and carefully loosen the edge with a sharp knife. Invert each aspic onto a plate, garnish with reserved carrot, cornichon and parsley and serve.
