Turkey Aspic with Peas and Asparagus
This recipe creates an elegant turkey aspic, combining savory smoked turkey with the sweetness of peas and a crisp accent of radish, all suspended in a delicately seasoned vegetable broth. It's a refreshing, chilled dish perfect as a sophisticated appetizer or light main course.
Equipment
- 1 Saucepan For heating broth and dissolving gelatin
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Chef's Knife and Cutting Board For preparing turkey and radish
- 4 Individual Aspic Molds or a Loaf Pan For shaping the aspic
- 2 Small bowls For soaking gelatin and blanching peas
Ingredients
Main
- 500 grams white pepper
- Salt and white pepper
- 200 grams shelled Peas or frozen
- 1 bunch Radish
- 200 grams Smoked turkey breast or cooked ham
- 6 sheets silver Gelatin
- 500 milliliters Vegetable broth
- 4 tablespoons Balsamic vinegar
- 3 teaspoons Sugar
- Salt
- freshly ground pepper
Instructions
- Soak the silver gelatin sheets in a bowl of cold water for 5-7 minutes until they are softened.
- Bring a small pot of lightly salted water to a boil, blanch the shelled peas for 2-3 minutes, then immediately plunge them into ice water to stop cooking and preserve their vibrant color. Drain well.
- Dice the smoked turkey breast into small, even pieces, and thinly slice the radishes for garnish.
- In a saucepan, heat the vegetable broth over medium heat. Add the balsamic vinegar, sugar, salt, and freshly ground pepper. Bring the mixture to a gentle simmer, then remove from heat.
- Squeeze any excess water from the softened gelatin sheets and stir them into the warm broth until they are completely dissolved. Ensure the mixture does not boil.
- Allow the gelatin mixture to cool slightly at room temperature, but make sure it doesn't begin to set.
- Evenly distribute the diced turkey, blanched peas, and sliced radishes among your chosen individual aspic molds or a single loaf pan.
- Carefully pour the cooled gelatin mixture over the ingredients in the molds, ensuring all components are submerged.
- Refrigerate the molds for at least 3-4 hours, or preferably overnight, until the aspic is firmly set.
- To unmold, briefly dip the bottom of each mold in warm water, then invert onto serving plates. Serve chilled.
Notes
Gelatin Mastery: Always bloom gelatin in cold water first. When dissolving in warm liquid, ensure it's fully melted but never boil the mixture, as boiling can degrade gelatin's setting power. Flavor Balance: The broth is the soul of this aspic. Taste and adjust the balsamic vinegar, sugar, salt, and white pepper before adding the gelatin. A well-seasoned broth ensures a delicious final product. Consider a touch of fresh herbs like dill or parsley for brightness. Clarity & Presentation: For a perfectly clear aspic, ensure your broth is well-strained. Arrange the turkey, peas, and radish artfully in the molds before pouring the liquid for an appealing presentation. Chilling overnight yields the best set.