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Low Carbohydrate
Recipes -
Quails Eggs in
Aspic with Prosciutto
Recipe
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Low Carbohydrate Soups and Appetizers Recipes
-
Quails Eggs in
Aspic with Prosciuttto
Recipe
Ingredients
Makes 12
Method:
-
To make the aspic jelly, follow
the instructions on the packet, but replace
45ml/3 tbsp of the recommended quantity of water
with the dry sherry to give it a greater depth
of flavor.
-
Cover the bowl of aspic jelly
with clear film (plastic wrap) and place in the
refrigerator until it is just beginning to
thicken, but do not let it set or become too
thick.
-
Meanwhile, put the eggs in a pan
of cold water and bring to the boil. Boil for 1
1/2 minutes, then pour off the hot water and
leave the eggs to stand in a bowl of cold water
until completely cool. This way, the yolks
should still be a little soh, but the eggs will
be firm enough to peel.
-
Rinse 12 dariole moulds, but do
not dry, then place the moulds on a tray. Cut
each slice of ham in half and roll or fold so
that they will fit into the moulds.
-
Place a coriander leaf flat in
the base of each dariole mould, then put a
peeled egg on top. As the jelly begins to
thicken, spoon in enough to nearly cover each
egg, holding the egg steady. Put a slice of ham
on each egg and spoon in the rest of the jelly
to fill the moulds.
-
Transfer the tray of moulds to a
cool place and leave for 3-4 hours until set and
cold. When ready to serve, run a rounded knife
blade around the sides of the dariole moulds to
loosen.
-
Dip the moulds into warm water
and tap gently until they become loose. Invert
the eggs on to small plates and serve
immediately.
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