Jellied ham rolls are an exquisite, tender and stunningly beautiful portioned appetizer. This is a signature dish and a visiting card of the Prague restaurant, which has been located in Moscow on the Arbat since the 70s of the 19th century (today, unfortunately, the Prague restaurant is closed).
It is necessary
- - 1 liter of chicken or beef broth;
- - 20 g of instant edible gelatin (2 sachets of 10 g);
- - 800 g of ham (300 g for the filling, 500 g for the base of the turns);
- - 150 ml heavy cream;
- - 200 g of butter;
- - salt, black and red ground pepper - to taste.
Instructions
Step 1
Preparing the base of the ham coils
Cut 500 g of ham into equal, very thin slices. For the preparation of jellied turns, it is better to use a shaped ham with a square section, but you can also use a round one. The only requirement is that the ham must be thick enough so that the slices are wide.
Step 2
Making ham mousse for filling
Cut 300 g of ham into small pieces, chop with a blender or food processor until crumbly, pour in cream, add softened butter, salt and pepper. Beat the resulting mass thoroughly, bringing it to a homogeneous pasty state.
Step 3
Jelly preparation
Pour gelatin directly into warm chicken or beef broth, stir thoroughly, strain and cool to room temperature. Jelly broth should be moderately salty and always transparent.
Step 4
Coil preparation
Spoon the ham along one side of each plate or squeeze the filling out of a pastry bag, then roll each layer into a roll. Put the rolls in beautiful even rows in a large glass or ceramic form with a side height of 5-7 cm. Then turn on the imagination and decorate each roll with herbs, vegetables, pieces of boiled eggs, etc. In the Prague restaurant, the loops were traditionally decorated with a squiggle of butter and a parsley leaf. However, the process of decorating the dish can be left for later - to do it before serving. Very carefully, in a thin stream, trying to get between the loops, pour jelly into the mold. You can do this in stages: first pour half, put the mold in the refrigerator until it solidifies, then add the rest and cool again. Before serving, you need to cut the appetizer into portions - so that each turn is in a transparent jelly "box". Put on a dish, decorate.
