Description
I offer you tasty, bold and a La carte appetizer of available products, reminiscent of colorful bubbles. Here you can add or remove any ingredient according to your taste. This dish on the holiday table, it's hard not to notice.
Ingredients
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Ham
100 g
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Quail egg
9 piece
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Cherry tomatoes
3 piece
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Cucumber
100 g
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Broth
500 ml
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Gelatin
15 g
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Spices
-
Olives
12 piece
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Cheese
100 g
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Chicken breast
1 piece
Cooking
Cook the broth. Chicken breast pre-boil in salted water with spices (Bay leaf, pepper). Drain 500 ml of broth 4 times and strain through cheesecloth. The more strain, the lighter broth. Broth to cool. 1. The cooled and strained chicken broth (500 ml), pour the gelatin, stir and leave to dissolve.
2. Quail eggs boiled and cleaned from the shell
3. and put in portion glasses (I have 300 ml).
4. Then put the cherry tomatoes, if very small, two. Added cut a small round cookie cutter ham, cheese and cucumber.
5. Olives before putting in the glass, rinse with cold water.
6. Heat on fire bloomed gelatin, stirring continuously, but do not boil. Remove from heat and pour in glasses.
7. Remove portions of the glasses in the fridge to harden, preferably overnight.
The table is served chilled. Bon appetit!
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