This dish turns out to be very beautiful and festive. It will serve as a wonderful decoration for any table.
It is necessary
- Serves 4:
- - 60 g of gelatin;
- - 200 ml of dry white wine;
- - 600 ml of vegetable broth;
- - a handful of chopped dill;
- - 4 tablespoons cranberries;
- - 1 jar of red caviar (140 g);
- - 14 quail eggs;
- - 200 g of carrots;
- - half a bunch of lettuce;
- - salt.
- You will also need a cupcake pan.
Instructions
Step 1
Dissolve 60 g of gelatin in 600 ml of vegetable broth, let stand for 10 minutes, then add wine.
Step 2
Rinse the cranberries and mix them with the dill and half a can of caviar. Place the rest of the caviar on the bottom of the cake pan. Pour 5 tbsp on top. jelly. Place the mold in the freezer for 10 minutes, then spread the dill / cranberry mixture evenly on the jelly and fill it with the gelatinous liquid. Place the mold in the refrigerator for 1 hour.
Step 3
Wash the carrots, peel and boil until soft. Cut into small cubes. Boil quail eggs hard-boiled, peel and cut in half.
Step 4
Add the carrots and eggs to the mold, pour the jelly over them and let it set.
Step 5
Rinse the salad, cut into strips, put in a mold and pour over the remaining jelly. Cover the dish with foil and refrigerate until solid.
