White Wine Jelly
3 servings
80 minutes
The recipe is taken from the book "Seafood. Very Simple.
1
Whip the egg whites.
- Egg white: 3 pieces
2
Clean the washed vegetables, chop them into very small cubes, finely chop the herbs, add to the beaten egg whites, add salt, white peppercorns, a piece of bay leaf, and mix well.
- Onion: 1 head
- Leek: 50 g
- Celeriac: 50 g
- Parsley: 2 sprigs
- Salt: 1 teaspoon
- White peppercorns: 2 g
- Bay leaf: 1 piece
3
Heat the meat broth, add the protein-vegetable mixture, stir, and bring to a boil over high heat, continuously whisking the bottom of the pot to prevent protein from settling.
- Meat broth: 1 l
4
When the egg whites rise to the surface, pour in white wine and let the broth steep on low heat for 40-50 minutes, but do not allow it to boil (slightly open the lid).
- White wine: 100 ml
5
After that, strain the broth through a fine mesh sieve, or even better, through filter paper.
6
Soak the gelatin in a sufficient amount of cold water (dissolve the powder in a small amount of cold water without pre-soaking).
- Leaf (sheet) gelatine: 10 pieces
7
Squeeze the gelatin sheets, place them in hot strained broth, and dissolve them (for dissolved powder for aspic, just pour it into hot broth and mix well).
8
If the broth cools slightly during filtration, it should be warmed up before dissolving the gelatin, but not brought to a boil.
9
Stir the broth until the gelatin is completely dissolved.
10
Then, while stirring, allow the broth to cool.
11
It can be used in this form to prepare aspic dishes.
12
If the recipe requires jelly pieces, pour the broth into a bowl and place it in the refrigerator until completely cool.