Tomato Yogurt Aspic with Wholemeal Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 162.4 μg | (271 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the tomato aspic
- 200 milliliters diced, canned Tomatoes
- 1 Tbsp gin
- salt
- freshly ground peppers
- 2 garlic cloves
- 3 sheets gelatin
- For the herb yogurt aspic
- 200 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 2 tsps lemon juice
- 3 sheets white gelatin
- 1 Tbsp finely chopped parsley
- For the bread
- 2 slices Pumpernickel bread (or wholemeal bread)
- For the sauce
- 100 grams sour Whipped cream
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 1 Tbsp chopped parsley
Preparation steps
For the tomato aspic: Soak gelatin in cold water. Place strained tomatoes in a pot to boil. Peel garlic and squeeze through a garlic press into the pot and season with salt and pepper. Remove from heat, squeeze out gelatin, dissolve in the tomato puree and stir in gin then allow to cool slightly. Line a terrine mold with plastic wrap, letting it hang over the edges. Pour tomato mixture into the prepared pan and allow to solidify about 3 hours in the refrigerator.
For the herb yogurt aspic: Soak white gelatine in cold water. Mix yogurt and cream cheese mix with lemon juice and season with salt and pepper. Squeeze out gelatin and dissolve in a small saucepan over low heat, stir in 2 tablespoons of yogurt mixture, then stir in remaining mixture and add parsley. Spread on top of the tomato aspic and smooth. Finally trim the bread slices into the size of the terrine mold form and place on top.
Cover with plastic wrap and allow to set for about 3 hours in the refrigerator.
For the sauce: Combine sour cream with lemon juice and parsley and season with salt and pepper.
To serve, turn out the aspic onto a plate, remove plastic wrap and cut into slices.
For the garnish: Divide lettuce leaves onto plates, place slices of aspic on top and drizzle with a little sauce. Serve garnished with mint leaves.
