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Print Recipe
Multi-Colored Aspic Recipe
Beautiful aspic a La carte seafood. It looks original on the table thanks to an interesting combination of layers. It is very simple to prepare - the main thing is to cool each layer well.
Cook Time 240 minutes
Servings
Ingredients
Cook Time 240 minutes
Servings
Ingredients
Instructions
  1. Dissolve 1 teaspoon of gelatin in a warm broth (100 ml), then RUB through a sieve so that no gelatin grains remain.
    Dissolve 1 teaspoon of gelatin in a warm broth (100 ml), then RUB through a sieve so that no gelatin grains remain.
  2. Add the ketchup or tomato paste and mix well.
    Add the ketchup or tomato paste and mix well.
  3. Dishes in which you will cook aspic, put a little on the side.
    Dishes in which you will cook aspic, put a little on the side.
  4. Pour in the tomato mass and send it to the refrigerator until completely solidified.
    Pour in the tomato mass and send it to the refrigerator until completely solidified.
  5. That's how obliquely the mass froze.
    That's how obliquely the mass froze.
  6. In 100 ml of warm broth, dissolve 1 teaspoon of gelatin.
    In 100 ml of warm broth, dissolve 1 teaspoon of gelatin.
  7. Add mayonnaise and RUB through a sieve.
    Add mayonnaise and RUB through a sieve.
  8. Turn the dishes on the other side, pour the mayonnaise mass and put it back in the refrigerator until it hardens.
    Turn the dishes on the other side, pour the mayonnaise mass and put it back in the refrigerator until it hardens.
  9. That's how it happened.
    That's how it happened.
  10. Dissolve the remaining gelatin in the remaining broth. Defrost the seafood, they are already cooked, so just spread them on top and pour the broth.
    Dissolve the remaining gelatin in the remaining broth. Defrost the seafood, they are already cooked, so just spread them on top and pour the broth.
  11. Cool until completely solidified.
    Cool until completely solidified.
  12. Enjoy.
    Enjoy.
  13. Bon Appetit!
    Bon Appetit!

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