• Difficulty: 2
  • Cost: 2
  • Preparation: 3
  • Servings: 8

In the past I have tried several times with aspic, both fruit and salty (shrimp, in fact, and / or ham and Russian salad), but it has always been a near disaster: if they were good to taste they were indecent to see and vice versa. . This time, however, I finally understood the principle of cooking aspic.


  • 500 gr prawns
  • 1 lemon
  • tablespoon vinegar
  • 3 egg
  • 15 isinglass sheets
  • liter of water
  • pickled peppers
  • 12 pickled gherkins
  • 200 gr pitted green olives
  • 2 carrots
  • salt
  • pepper


  1. Shell the prawns, wash them and boil plenty of salted and acidulated water with the lemon juice and 1 tablespoon of vinegar. Boil them for a few minutes and drain them.
  2. In the same water, boil the carrots.
  3. Firm the eggs, cool them and slice them with the special utensil.
  4. Slice the gherkins, chop the peppers and slice the olives. Keep all the ingredients aside and dedicate yourself to preparing the jelly, an essential component of any self-respecting aspic
  5. Soften the isinglass sheets in 1 liter of cold water, then, after having squeezed them and put the water on the fire, melt the isinglass.
  6. At this point you can start preparing the aspic or aspic. Put some of the jelly you have prepared on the molds and let it set well in the refrigerator. On this layer of jelly arrange a layer of shrimp, a few sliced ​​gherkins, a few olives cut into rounds. Pour another layer of gelatine over it and put the molds back in the fridge to make it thicken. Complete with the other ingredients and finish with the hard-boiled egg slices and the carrot slices.
  7. Complete with the last layer of gelatin and refrigerate at least 2 hours before serving.

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