Jellied chicken souffle "fire and Ice"

Description

Valentine's day...romance, candles, confessions, innuendo...and – hearts – lots of hearts. Add another? An unusual snack like dessert, but it is light and spicy jellied chicken is a great alternative filler to the meat. This bright look will decorate the holiday table. Such harmonious for cold tangy tomato jelly is a creamy chicken souffle with a light mushroom flavor, and in the middle is a bright fruity notes with an unexpected burning finish of chili pepper. Hot!

Ingredients

Apricot

7 piece
Curry

1 tsp
Lemon juice

1 tsp
Honey

0.5 tsp
Cognac

1 tsp
Chili

1 pinch
Gelatin

2 slice
Chicken breast

1 piece
Cheese curd

3 Tbsp
Cream

2 Tbsp
Nutmeg

1 pinch
Broth

4 Tbsp
Gelatin

3 slice
Tomato

1 piece
Broth

250 ml
Ketchup

1 Tbsp
Paprika sweet

1 Tbsp
Gelatin

3 piece

Cooking

From chicken bones to cook a strong broth with carrots, onions, pepper. Salt a little more than usual. Measure out 400 ml, drain, bring to boil and lower the chicken into two pieces. Give writing a rolling boil on medium heat for 3 minutes, then remove and without opening the lid, allow to cool completely.

For heart-midway soak the gelatin according to instructions. I have a quick sheet gelatin, so I soaked it before each stage separately.

Punch in a blender canned apricots with lemon juice and honey, add the brandy, curry and chili mixture. Punching again.

Swollen gelatin to dissolve in the micro or in a water bath, avoiding boiling. A thin stream pour gelatin solution into apricot puree. Stir well and pour into small molds. Remove in the freezer until firm.

Remove the cooled fillet from the broth and punch in a blender with cottage cheese and cream. Heat almost to a boil 4 tablespoons of broth from the breast and dissolve in it a second portion of the soaked gelatine. In a thin stream while stirring pour the gelatin in chicken mass, add nutmeg and whisk well. Try for salt and adjust to taste, not forgetting to make the taste a little stronger than usual, because gelatin reduces the brightness of taste.

Remove frozen serdtsevini and gently shift them into larger form in the center.

Gently pour over the chicken soufflé to the top and remove the hardening.

Bring to a boil the broth, stir it with the wig and ketchup, add the grated marinated tomato – can take in their own juice. To dissolve in the broth soaked gelatin and strain the mixture through a fine sieve.

Remove the frozen souffle, just to put it in a larger mold in the center and pour the chilled tomato jelly. Remove in the freezer to setting, and then put into the refrigerator until fully cured.

Aspic is ready, arrange on plates. If silicone molds, you just need to bend the edges and carefully remove the heart. But if iron, then need to wrap the mold with a towel dipped in hot water and wrung out. Half a minute is enough and the jelly will slip easily from the mold. Place on a plate need a bottom up – then it will be visible all layers snacks.

Enjoy his chosen original appetizer on a holiday!

Comments and reviews

Leave a comment or a recipe review