Cold Ham And Pineapple Aspic

Name: Cold Ham and Pineapple Aspic (Elevated)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 6 h
Yield: 6
Cuisine: French
Ingredients: 1 package Platinum Grade Gelatin; 1 cup Chilled Champagne; 1/2 cup Homemade Chicken Consommé; 2 tbsp Champagne Vinegar; 1 tbsp Honey; 1/4 tsp Fleur de Sel; 6 oz Prosciutto di Parma-thinly sliced, rolled; 1 cup Golden Pineapple-brunoise, caramelized; 1/4 cup Pickled Cipollini Onions-drained; 1 tbsp Fresh Chives-finely chopped

⏱6h

👥6

🔥300 cal

Hard

🍽️French

🥗Gluten-Free

A luxurious and sophisticated aspic featuring premium prosciutto, caramelized golden pineapple, and a delicate champagne reduction. A stunning appetizer for a special occasion.

1 package Platinum Grade Gelatin

1 cup Chilled Champagne

1/2 cup Homemade Chicken Consommé

2 tbsp Champagne Vinegar

1 tbsp Honey

See all 10 ingredients ↓

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⏱6h

👥6

🔥300 cal

Hard

🍽️French

🥗Gluten-Free

A luxurious and sophisticated aspic featuring premium prosciutto, caramelized golden pineapple, and a delicate champagne reduction. A stunning appetizer for a special occasion.

#Appetizer #Elegant #Retro #Savory #Sweet #Luxury

Instructions

Sprinkle Gelatin over Chilled Champagne in a bowl and let stand for 10 minutes to bloom.
Gently heat Chicken Consommé, Champagne Vinegar, and Honey in a saucepan until just warm. Do not boil.
Add the warm consommé mixture to the bloomed gelatin and stir until completely dissolved.
Gently fold in the Prosciutto rolls, caramelized Golden Pineapple, and Pickled Cipollini Onions.
Pour the mixture into individual molds or a decorative terrine.
Refrigerate for at least 6 hours, or preferably overnight, until completely set.
Garnish with Fresh Chives before serving.

Ingredients

Aspic
1 package 28 g Platinum Grade Gelatin
1 cup 240 mL Chilled Champagne
1/2 cup 120 mL Homemade Chicken Consommé
2 tbsp 30 mL Champagne Vinegar
1 tbsp 15 mL Honey
1/4 tsp 1.25 mL Fleur de Sel
Filling
6 oz 170 g Prosciutto di Parma-thinly sliced, rolled
1 cup 165 g Golden Pineapple-brunoise, caramelized
1/4 cup 60 mL Pickled Cipollini Onions-drained
1 tbsp 15 mL Fresh Chives-finely chopped

Equipment

Mixing Bowl
Whisk
Saucepan
Molds or Terrine
Small Saucepan for Caramelizing Pineapple

Instructions

Sprinkle Gelatin over Chilled Champagne in a bowl and let stand for 10 minutes to bloom.
Gently heat Chicken Consommé, Champagne Vinegar, and Honey in a saucepan until just warm. Do not boil.
Add the warm consommé mixture to the bloomed gelatin and stir until completely dissolved.
Gently fold in the Prosciutto rolls, caramelized Golden Pineapple, and Pickled Cipollini Onions.
Pour the mixture into individual molds or a decorative terrine.
Refrigerate for at least 6 hours, or preferably overnight, until completely set.
Garnish with Fresh Chives before serving.

Nutrition per serving

Calories 300