Herbed Aspic

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
1
calories
Calories
How many calories can I eat?

Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
Calorie1 cal.(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin K0.1 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
Complete sugar0 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
500
Ingredients
¼ l Vegetable broth
¼ l white wine
12 sheets gelatin
½ bunch parsley
½ bunch Dill
1 bunch Cress
How healthy are the main ingredients?
CressparsleyDill
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Preparation steps

1.

Put the gelatin in a bowl and add enough cold water to cover.

In a saucepan, heat the vegetable heat. Squeeze the water from the gelatin sheets, add to the broth and heat just until the gelatin dissolves. Remove from heat, pour in white wine.

Rine the herbs and spin dry. Chop the dill and parsley. Use scissors to snip the cress into pieces.

Pour the aspic into small ramekins and refrigerate until the aspic is just starting to firm up. pour just before the gelatin begins to solidify insert the herbs.

2.

Use tweezers to add the herbs to the aspic in an attractive pattern. To serve, unmold from the ramekins.

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