www.becook.com/en/recipe/white-aspic-russian-salad-in-jelly
White Aspic (Russian Salad in Jelly)
After making and tasting it, we wondered whether “white aspic” is the right name, or whether “Russian salad with gelatin” would be better… The whole small dilemma comes down to whether, in choosing a name, you favor form or content, because this is nothing other than Russian salad in the shape of aspic.
- Time
- 45 min
- Servings
- 8
- Difficulty
- Easy
By Bojan Nikolić ·
Preparation
-
1
Peel the carrot, dice it finely and put it on to boil.
carrot
-
2
Boil the peas in another pan.
peas
Tip: It is better to boil the vegetables separately: that way one cannot overcook while the other stays underdone.
-
3
Dice the gherkins and the cooked ham.
cooked ham
pickled gherkin
The yogurt mixture
-
4
Pour ½ liter of yogurt into a deep pan and bring it to a boil.
yogurt
-
5
Meanwhile, dissolve the gelatin in 100 ml of hot water.
water
gelatin
-
6
When the yogurt boils, take it off the heat, stir in the gelatin and mayonnaise, bring it to a boil once more and take it off the heat again.
yogurt
mayonnaise
gelatin
-
7
Then add ½ liter of cold yogurt and salt to taste.
yogurt
Layering
-
8
Pour a layer of the yogurt mixture into small molds or a tin, then add a layer of carrot.
carrot
yogurt
Tip: The aspic comes out of the mold more easily if you have greased the mold with oil or mayonnaise.
-
9
Then a layer of yogurt mixture and a layer of peas.
peas
yogurt
-
10
Next a layer of yogurt mixture and a layer of cooked ham.
cooked ham
yogurt
-
11
And a layer of yogurt mixture and a layer of gherkins. Finish with one more layer of the yogurt mixture.
pickled gherkin
yogurt
-
12
Chill well in the fridge.
Serving
-
13
If you made the aspic in a tin, serve it cut into cubes, bars, diamonds or triangles; if you followed our example to the letter, just turn it out of the molds. Either way, white aspic can be served as a cold starter or as a salad.
The whole recipe, step by step, on www.becook.com/en/recipe/white-aspic-russian-salad-in-jelly
