Description
This dish has many variants. Each time adding something of their own, you have a new recipe. I want to surprise you! I added the pineapple! He added acidity. Aroma of Vermouth made taste range.
Ingredients
-
Chicken breast
2 piece
-
Pepper
2 piece
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Mushrooms
100 g
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Pineapple
4 Tbsp
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Gelatin
15 g
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Wine white sweet
1 Tbsp
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Sugar
2 tsp
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Salt
2 tsp
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Black pepper
1 ml
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Lemon
2 Tbsp
Cooking
Chicken Breasts, pour 1 liter of water and boil until tender. Meat to be postponed. Strain the broth. season with salt and pepper. Cast 250 gr. and soak gelatin in it. To 750 gr. broth add the wine, lemon juice.
Green and red pepper cut into pieces. Chicken meat cut into pieces. Pineapple compote with the juice, also cut into pieces.
Mushrooms cut into slices on a dry frying pan fry 3 minutes.
Pepper, pineapple, chicken and mushrooms add to the broth. Bring to a boil and cook for 3 minutes. Remove from the heat.
Add sugar Mistral. I use a cane. Pour in the gelatin mixture. Mix gently until complete dissolution of gelatin.
Prepare a deep form, zastelil it with cling film.
Ladle to gently fill the form mixture. The cooled aspic refrigerate until fully cured. I froze 12 hours.
Frozen jellied gently turn on a large platter. To remove the tape. You can invite guests and I am sure that this dish will not leave anyone indifferent! And most importantly! Pineapple will be a pleasant surprise!
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