Aspic with ham and cheese

0.7k - 120 минут 6 порции

Very simple but unexpected combination to surprise your guests at the holiday table. Spicy cheese, tender ham and a layer of soft cheese with herbs. Help yourself!

Ingredients for Aspic with ham and cheese

Step by step instruction of cooking Aspic with ham and cheese

Шаг 1

Cheese to make your own is not difficult.
The main act strictly according to instructions:
1. Pour in the milk container at room temperature.
2. Pour the sachet of starter culture and mix well.
3. Pour into a thermos to the level of the boiling water.
4 Put the container in the thermos, close the lid tightly and leave in a warm place for at least 6 hours.
5. Refrigerate at least 2 hours until cool.

Шаг 2

A long thin knife cut the mass...

Шаг 3

The mass is heated to a temperature of 50-60° in the same capacity where the product is prepared. This is best done in a water bath. At this time, will begin to separate serum.
Then fold the mass on the sieve (a colander) or just in the pan, prostrelennoe gauze in 2-3 layers. Boil for 10-15 minutes.
I need a soft curd, so just drain out the excess whey by hanging the cheese together with gauze for 30-40 minutes...

Шаг 4

Here is a marvelous and delicate curd turned out!

Шаг 5

Until the cheese reaches the desired consistency, cut the ham and cheese thin slices.

Шаг 6

To soften oil to a liquid state (but that it does not exfoliate) and mix with cottage cheese. Add salt and finely chopped greens. Knead well. If you have a coarse cottage cheese, whip until smooth with a blender!

Шаг 7

Collect cheese and ham "sandwiches", promazyvaya each layer of cottage cheese and butter cream. Remove for 30 minutes in the refrigerator. After the sandwich cools down they can effortlessly be cut to give the correct shape.

Шаг 8

Prepare the Foundation for the jelly. Take the broth. Very well filtered. The less of it will be foreign particles, the more transparent will turn jelly. Add gelatin. Work manufacturer of gelatin!

Шаг 9

Cool the broth with the gelatin to room temperature. Fill them with cheese and ham sandwiches 1 cm above the edges. Decorate as desired and put in the refrigerator until fully cured jelly.