Aspic with ham and quail eggs

Aspic with Ham and Quail Eggs

If you are looking for an elegant and flavorful dish, the aspic with ham and quail eggs is the perfect choice. This dish is not only a delicacy but also a showstopper that will impress at any festive table. The savory taste of ham combined with the delicacy of quail eggs, all wrapped in a layer of aspic, offers an unforgettable culinary experience. Additionally, this dish has a fascinating history, often associated with special occasions and celebrations.

Preparation time: 20 minutes
Waiting time: at least 300 minutes (5 hours)
Number of servings: 8-10

Ingredients:
- 10 quail eggs
- 20 g of gelatin (or agar-agar, for a vegetarian option)
- 300 g of pork ham
- 100 g of fresh spinach
- 300 g of mayonnaise
- 100 g of carrot
- Salt, to taste
- White pepper, to taste
- Olives (optional, for decoration)

Preparation:

1. Boiling the quail eggs: Start by boiling the quail eggs for 5-6 minutes. Once boiled, quickly cool them in cold water and carefully peel them. Set aside for later use in the dish.

2. Hydrating the gelatin: In a small bowl, soak the gelatin in 4-5 tablespoons of cold water. Let it swell for 5-10 minutes, then transfer the bowl to a bain-marie to melt. Avoid boiling the gelatin, as it will lose its properties. If using agar-agar, follow the instructions on the package.

3. Preparing the mayonnaise: Once the gelatin has melted, let it cool slightly. Add the gelatin to the mayonnaise and mix well. Taste the mixture and, if necessary, add salt and white pepper to your liking. The mayonnaise will add creaminess and a delicious flavor to the aspic.

4. Preparing the mold: Choose a loaf or terrine mold and line it with plastic wrap, allowing the wrap to extend over the edges of the mold. This will make it easier to remove the aspic once set.

5. Assembling the aspic: Arrange the slices of ham on the bottom and sides of the mold, letting the edges hang over the mold. Add three-quarters of the prepared mayonnaise, spreading it evenly. Then, place the quail eggs one by one, without leaving gaps between them.

6. Preparing the vegetables: Boil the spinach in salted water for 3-4 minutes, then drain and chop finely. Boil the carrot in salted water until soft, then cut it into cubes. Mix the spinach, carrot, remaining ham (chopped finely) with the rest of the mayonnaise, homogenizing the mixture well.

7. Finishing the dish: Place the vegetable and mayonnaise mixture over the quail eggs, covering them well. Fold the edges of the ham slices over the mixture to close the aspic. Place a light weight on top to press the mold and refrigerate for at least 5 hours, ideally overnight.

8. Serving: About 15-20 minutes before serving, remove the aspic from the refrigerator. Carefully turn it out onto a platter, using the plastic wrap to help it come out easily. Cut into generous slices and arrange on the platter. You can decorate with olives for an elegant touch.

Useful tips:
- Choose quality pork ham for better flavor. You can also experiment with other types of meat, such as chicken or turkey.
- Quail eggs can be replaced with chicken eggs, but the boiling time will be longer.
- If you want to add a touch of freshness, you can include fresh herbs, such as dill or parsley, in the mayonnaise mixture.
- This aspic pairs perfectly with a green salad and a lightly spicy dressing or with a refreshing drink, such as a fruit cocktail.

Nutritional information (per serving):
- Calories: approximately 250 kcal
- Protein: 15 g
- Fat: 18 g
- Carbohydrates: 5 g

Frequently asked questions:
1. Can I use gluten-free gelatin for this recipe?
Absolutely! Make sure to choose a gluten-free certified gelatin.
2. How can I keep the aspic longer?
The aspic can be stored in the refrigerator for 2-3 days, well covered.
3. What other vegetables can I add to the aspic?
Carrot and spinach are just the beginning! You can include peas, corn, or even bell peppers for a colorful touch.

This aspic with ham and quail eggs is not just a simple recipe but also an opportunity to bring a touch of elegance to your table. I invite you to experiment and enjoy every bite! Bon appétit!