Jellied vegetables on a cheese and garlic pillow

Category: Vegetable and fruit dishes
Jellied vegetables on a cheese and garlic pillow

Ingredients

For one serving of marinade:
Water 150 gr. + 100 gr.
Gelatin 4 tsp with a slide
Coarse sea salt 1 tsp with small. slide
Brown sugar ½ tsp. without slide
White wine vinegar 1 tsp
Black peppercorns 5 pieces.
Allspice peas 5 pieces.
Small whole carnation 1 PC.
Small bay leaf 1 PC.
Whole nutmeg tiny piece
For the cheese and garlic pillow:
Cream 10% 150 gr.
Gelatin 4 tsp with a big slide
Ricotta cheese 50% 250 gr.
Garlic 2 large teeth
Coarse sea salt 1 tsp without slide
Provencal herbs 1 tsp with a slide
For jellied:
Red cherry tomatoes 4 things.
Black cherry tomatoes 4 things.
Yellow cherry tomatoes 4 things.
Sweet pepper Baby 2 pcs.
Boiled egg С-0 2 pcs.
Olives (olives) 10 pieces.
Red onion a couple of segments
Young tender twigs with leaves (very tips): basil, black currant, lettuce, spinach, dill, parsley optional
Lemon a couple of slices
Ground paprika for serving (you can or without)
Jellied form: height 7 cm, length 27 cm, width 11.

Cooking method

  • About the dish and ingredients:
  • Jellied vegetables on a cheese and garlic pillow
  • Without fear, I will recommend this dish to you for a festive table with all responsibility. Because it is unusually beautiful, spectacular and unconventional. And besides, it does not threaten to deteriorate in warm weather.
  • It's just a pleasure to cook it. The only difficulty is that the marinade must be cooked in portions - you cannot prepare it in advance. Since it should be crystal clear. And it is filled in exactly half of the specified portion. You need such 3 servings of marinade per specified form. Prepare portion by portion.
  • Well, about the taste of the marinade - spices, salt and pungency are well felt in it. Vegetables complement everything with aromas and sweetness. The cheese-garlic pillow was added by me to create a harmonious hot-garlic base. But that's for my taste. You can do without garlic and Provencal herbs - you get just creamy. You need to pick it up on your own so that there are no disagreements.
  • The marinade contains enough gelatin so that the aspic will not creep in warm weather and cut well. Gelatin is made in Belarus. If your gelatin is weak, it is better to add a little.
  • Preparation:
  • The first step is to soak 4 tsp. gelatin in 100 gr. water for swelling. While the gelatin is infused, prepare the first portion of the marinade. 150 gr. Combine water in a saucepan with salt, sugar, vinegar and spices. Bring the marinade to a boil. Boil for a couple of minutes. Cover and turn off. Let it brew (about 15 minutes).
  • Simultaneously, boil eggs and fill with cold water when ready.
  • While the marinade is infused, we clean the vegetables and herbs, wash and dry. We cut vegetables just before laying so that the liquid starts to stand out. Peel the eggs carefully, without damaging the flat surface.
  • Pour the water with the swollen gelatin to the marinade and heat, stirring constantly, until the gelatin dissolves, avoiding boiling. The resulting marinade is poured through a sieve into a wide container (it will cool faster and it is more convenient to dip vegetables) with a spout for easy pouring.
  • Wipe the jellied dish dry.
  • Jellied vegetables on a cheese and garlic pillow
  • Pour a layer of marinade about 1 cm on the bottom. Put in the refrigerator. Chop the first batch of vegetables at random. My tomatoes were somewhat large, I cut them into 4 pieces. But of course it is more beautiful to cut it in half or put the tiny ones whole.Carefully cut the eggs in half - we seal the yolk with a knife blade so that it does not give turbidity. Do not chop olives (olives)!
  • In parallel, we soak the second batch of gelatin for the marinade (again 4 tsp in 150 grams of water).
  • The marinade is frozen in the mold. We begin to stack vegetables and herbs. The principle of laying is beauty with your back to you.
  • Jellied vegetables on a cheese and garlic pillow
  • This means that all the legs turn towards you. The filler will turn over and it will be beautiful. We lay the eggs, sealing the slices to the jelly. I recommend dipping those vegetables that are in contact with the edge in the marinade.
  • Jellied vegetables on a cheese and garlic pillow
  • Lay the herbs dry, beautifully spreading the leaves on the edges and adjoining vegetables, legs up. The first layer was laid. Fill with marinade. In the process, we correct the leaves. The marinade will cover the vegetables a little. We put it in the refrigerator. Jellied vegetables on a cheese and garlic pillow
  • Next, we prepare the second batch of marinade, just like the previous one. We boil, insist, combine, filter. We cut the second part of the vegetables. In parallel, we soak the gelatin on the third batch of marinade. When the marinade cools down a little (if the container is wide, then this is quick), we take out the form with aspic. We continue to stack the vegetables, completing the composition. Fill with half of the marinade. We put it in the refrigerator.
  • Cooking the third part of the marinade. We boil, insist, combine, filter. We take out the aspic and fill it with the remaining half of the marinade. We put it in the refrigerator.
  • Fill with 4 tsp. gelatin with cream for swelling.
  • We give time to cool and harden, and finally fill in the marinade. Cool again.
  • Cooking a cheese and garlic base. Put the gelatin with cream in a water bath and, stirring constantly, dissolve the gelatin. Put Ricotta, salt, herbs and minced garlic in a bowl. We'll rub it well. Pour the gelatin through a sieve and beat with a mixer. We fill in the resulting mass with our aspic. This part should not be a very thick layer in order to only set off the taste, and not dominate.
  • We cool the filler. Then, to turn it over, we strongly heat the water in a wide bowl (I have a goose maker) and turn it off. For a second, lower the mold with the filling (without completely immersing) in hot water. Draw along the edge with a thin knife dipped in boiling water.
  • Carefully turn the aspic on a dish sprinkled with paprika.
  • Cut into portions.

The dish is designed for

Form for aspic: height 7 cm, length 27 cm, width 11

Time for preparing:

about 3 hours

Note

Photos everyone will say:

Jellied vegetables on a cheese and garlic pillowJellied vegetables on a cheese and garlic pillowJellied vegetables on a cheese and garlic pillowJellied vegetables on a cheese and garlic pillowJellied vegetables on a cheese and garlic pillow

Joy
Irina, how beautiful ... My husband is a big lover of such a jelly-like snack, however, with raw vegetables, I think, have not tried it yet. I wonder if it tastes like a salad?
Probably, the marinade can be made from vegetable broth ...
Rada-dms
Beautiful jellied! Still life in jelly! The garlic pillow with the addition of cheese is very interesting, I will definitely use this idea. Thank you!
notglass
Another tasty treat from Tumanchik. Piece of art. Ira, you can't eat that, just admire! But in the heat I will definitely cook. Thank you!
Tumanchik
Quote: Joy
Irina, how beautiful ...
Thank you very much Marina!
Quote: Joy
My husband is a big fan of such a jelly-like snack, however, I think he has not tried it with raw vegetables yet. I wonder if it tastes like a salad?
I will say that this is a worthy replacement for the assorted vegetables. Taste? Well, yes, salad or rather a snack!
Quote: Joy
Probably, the marinade can be made from vegetable broth ...
Believe me, if it were better, I would do it! Given my recipe broth... But I did not dare, for my taste it will already be soup. And these are vegetables! And the marinade only colors the taste, complementing it with spices and salt. But the decision is yours! I would be glad if you cook and share the result!
Tumanchik
Quote: Rada-dms
Beautiful jellied! Still life in jelly!
Thank you Olga! Thank you for your support!
Quote: Rada-dms
The garlic pillow with the addition of cheese is very interesting, I will definitely use this idea.
Yes, she's tender! But you can make it even sharper!
Quote: notglass
Another tasty treat from Tumanchik.
Thank you Annushka! I will be glad if you like it! I'm from your baba still in distemper
MariS
Colorful still life, Irish! Delicious and marinade and pillow.
Tumanchik
Quote: MariS
Delicious and marinade and pillow.
Thanks Marish! It turned out very nicely. The children were surprised - mom, how did you put so much in there? This is from the series: how stuffing is stuffed into the pillows. They have not yet understood the principle of jelly.
ang-kay
Such beauty!
lettohka ttt
Handsomely! Delicious! And original !!! Irisha is smart !!!!
NataliaVoronezh
Irish, what a beauty! And delicious, probably extraordinary! What a fine fellow you are! Need to try!
Anatolyevna
Tumanchik, Ira is such a beauty! This recipe will surprise guests only! Well done! I have no words!
Tumanchik
Quote: ang-kay

Such beauty!
Thank you dear!
Tumanchik
Quote: lettohka ttt
Delicious! And original !!!
Natulya
Quote: Natalia Voronezh
Irish, what a beauty! And delicious, probably extraordinary!
Natasha doesn’t roll a very vegetable platter for the festive table! Thank you dear for not bypassing!
Quote: Anatolyevna
Ira is such a beauty! This recipe will surprise guests only! Well done! I have no words!
Tonya !!!! Glad to you insanely!
Thank you for stopping by and for your feedback.
inka_kot
Very beautiful and colorful! Probably delicious ...
Tumanchik
Quote: inka_kot
Very beautiful and colorful!
Innul, IN Thank you!
kolobok123
Irish hello !!! I'm already at home and the bacon is in the refrigerator.

What an interesting recipe !!! Will do on the weekend!
Tumanchik
Quote: kolobok123
What an interesting recipe !!! Will do on the weekend!
Thank you Natasha! I'll wait for the report!
inka_kot
Quote: Tumanchik
Innul, IN Thank you!
Irish, I will wait until normal tomatoes and peppers appear and make them. I'll try. )) Now completely tasteless vegetables in the store ...
Tumanchik
Quote: inka_kot
Irish, I will wait bye
WAITING !!!!!!!!!!!

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