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Aspic from pig's tongue
Aspic from pig's tongue with gelatin is usually prepared for the festive table. And if this dish is beautifully decorated, it will take an honorable place on the table and become its decoration. Aspic can be made from both beef and pig's tongue.
Preparing and decorating this dish will not be difficult, but it will take some time. Your guests will definitely appreciate the hostess's efforts.
Caloric content: 30 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Products for preparing aspic from pig's tongue with gelatin:
- pig's tongues – 3 pcs. (700-800 g);
- chicken broth – 500 ml;
- gelatin – 1.5-2 tbsp (or according to instructions);
- eggs (boiled) – 2 pcs. (for decoration);
- parsley – for decoration;
- salt – to taste.
For chicken broth:
- water – 1 liter;
- chicken breast – 1 pcs.;
- carrot – 1 pcs.;
- salt – to taste.
Preparation
- Clean and wash the pig's tongues.
- Place the tongues in a bowl with very cold water for half an hour. The tongues need to be soaked.
- Transfer the tongues to a pot and cover with clean water. Add a heaping tablespoon of salt. Boil for one hour and thirty minutes.
- Transfer the cooked tongues back to cold water. Leave for five to ten minutes. After this, the tongues can be easily peeled.
- Here are the clean tongues.
- Cut the tongues into even pieces about one centimeter thick. Trim off any excess; it's not needed for the aspic dish.
- At the same time, prepare the chicken broth. In a separate pot, pour in one liter of water and add the chicken breast. This will be used for pouring over the aspic, as the broth in which the tongues were cooked needs to be discarded. In the chicken broth, boil the carrot. It will add a piquant flavor to the broth and will be needed for decorating the aspic. Season the broth to taste and cook for thirty minutes. The chicken broth can also be prepared in advance.
- In a small bowl, place 1.5 or 2 tablespoons of gelatin and pour warm broth over it. Leave for fifteen minutes. The gelatin needs to be dissolved according to the instructions on the package.
- Strain the broth so that the liquid is clear and free of fat. After a while, gently heat the set gelatin in a water bath or in the microwave. Add it to the remaining broth for pouring over the tongue. Use as much broth as will fit in the dish in which the dish will be served.
- Arrange the slices of tongue evenly on the bottom of the dish and pour a thin layer of broth with gelatin over them. Place the dish with the tongue in the refrigerator to set. This will take about fifteen minutes.
- Prepare the decoration to your taste. Cut flowers from the eggs and roll carrots into roses. Be sure to add parsley.
- Form the composition. Cover each detail with a thin layer of broth with gelatin and return to the refrigerator for another fifteen minutes. This is necessary to fix the composition.
- After a while, take the aspic from pig's tongue and add the remaining broth. Place the dish in the refrigerator for 2-2.5 hours, or until fully set.
Aspic from pig's tongue with gelatin can be prepared the day before the celebration, allowing more time for the guests on the festive day.
