Egg Jelly

Last Updated on October 1, 2024

Salt of boiled eggs, ham, Vegetable Recipes, cheese, gelatin and cream.

Ingredients:

1 bottle Vegetable Recipes in sweet and sour brine (peas, carrots, capers, corn, cucumbers) 250 ml full-fat white yogurt 200 ml whipping cream 200 g of cream cheese 100 g ham 4 pcs hard boiled eggs 2 packets ground gelatin ground pepper salt

Procedure:

1. Peel the hard-boiled eggs and chop them coarsely
2. Drain the Vegetable Recipes from the brine (set it aside) and put them in a bowl
3. Season the brine with salt and pepper, stir in the gelatine and let it swell
4. Add the chopped eggs, chopped ham, cottage cheese, white yoghurt and stir well, then stir in the whipped cream
5. Heat the swollen gelatine slightly, let it stand for a while and also stir into the mixture
6. Fill the round aspic mould with the prepared mixture and put it in the fridge overnight to set.

Recommendation:

Serve with dry toasted toast.

Note:

Before serving, brush the mould with a cloth dipped in hot water to moisten the jelly and then tip out.