Herbed Aspic
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
1
calories
Calories
Nutritional values
1 milliliter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
500
- Ingredients
- ¼ l Vegetable broth
- ¼ l white wine
- 12 sheets gelatin
- ½ bunch parsley
- ½ bunch Dill
- 1 bunch Cress
Preparation steps
1.
Put the gelatin in a bowl and add enough cold water to cover.
In a saucepan, heat the vegetable heat. Squeeze the water from the gelatin sheets, add to the broth and heat just until the gelatin dissolves. Remove from heat, pour in white wine.
Rine the herbs and spin dry. Chop the dill and parsley. Use scissors to snip the cress into pieces.
Pour the aspic into small ramekins and refrigerate until the aspic is just starting to firm up. pour just before the gelatin begins to solidify insert the herbs.
2.
Use tweezers to add the herbs to the aspic in an attractive pattern. To serve, unmold from the ramekins.
