I send my sincere greetings to all the readers of my delicious and simple recipes! Today, at your constant request, I want to share with you again the recipe for how to prepare my perfectly transparent jelly with a taste that simply melts in your mouth. This recipe is perfect for a festive table, where you can surprise your guests and visually its attractive, clean as a mirror appearance
I send my sincere greetings to all readers of my delicious and simple recipes!
Today, at your constant request, I want to share with you again the recipe for how to make my perfectly transparent jelly with a taste that simply melts in your mouth.
This recipe is perfect for a holiday table, where you can surprise your guests with its visually appealing, mirror-like appearance and its resemblance to savory tiramisu.
Ingredients that determine whether the jelly will be transparent
The recipe for transparent jellied meat directly depends on the ingredients you take as a basis. There are two main ingredients for the broth: pork (less transparent, since pork meat is fattier and takes more time to cook in boiling water, where it becomes cloudy and a lot of fat is released) and chicken with a minimum fat content (usually breast or drumstick), and if you want a perfectly transparent jellied meat, then you should cook it from chicken meat, since it requires a minimum of cooking time and as a result, a clean and transparent broth is ready for thickening.
Also, the additional ingredients we will need are:
- water
- salt
- black pepper (peas)
- pork knuckle
- chicken legs
- onion
- carrot
- bay leaf
- garlic
The cooking method decides everything.
We take the selected type of meat as a basis – pork knuckle or chicken legs.
Soak the meat in cold water overnight.
After standing overnight, drain the water and fill it again with clean cold water. Then, put on a low heat and wait for it to boil, then drain the water again and be sure to rinse the meat again.
Onion pie, you won’t believe how delicious it is until you make it.
Then fill it again with clean cold water and add a little salt.
When the water boils, foam forms, which must be constantly removed. So our base is cooked on low heat for 1 hour, while we must not forget that when foam forms, it must be removed immediately.
When the broth has boiled for an hour, add the spices.
Wash the onion, but do not peel it, then add the carrot rings, bay leaf, and black peppercorns, and again add salt to taste.
Test for doneness and taste after a few minutes (5-7 minutes) and continue cooking over low heat for 1.5 or 2 hours.
Meanwhile, chop or grate (who likes it how they like it, it’s more of an aesthetic issue, I like chopped garlic in a transparent jelly that looks like white pearls) you need 2-3 heads of garlic, depending on the size, large or small.
When the jellied meat is cooked, carefully remove the meat to a saucer, and add 2 or 3 teaspoons of gelatin and garlic to the clear broth. Leave in a cool place to infuse.
We cut the meat we got into strips and arrange it in beautiful shapes on plates. For an aesthetic look, I arrange the meat in one part of the plate (like an island), and the vegetables are next to it like greens growing on an island, it creates a very beautiful composition.
Creating transparency
Now, to the main process of creating the transparency of the broth in the jellied meat.
The first step is to strain our delicious broth through cheesecloth (a thin piece of cloth) or through a thin metal mesh (you can buy this at a hardware store). The second step and the main secret to clean broth, if there is a little fat left, is to remove it with a napkin. Take a dry napkin and manually remove the excess fat.
Now all that remains is the decoration. If desired, you can cut greens, an egg, olives on the bottom and always put chopped boiled carrots, which are cooked together in the broth. After that, pour the clear broth into plates. I note that we do not immediately put it in the refrigerator, we wait for the jelly to cool to room temperature, then you can move it to the refrigerator.
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Once it has set and is thick, you can serve it to your guests who will be amazed by your crowning jelly with a clear broth that has solidified on the island of vegetables. Enjoy! Cook and enjoy!
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