Shrimp and Fish Aspic

Name: Shrimp and Fish Aspic
Ingredients: 1 1/2 cup of chicken broth; to taste pepper; 2 sprigs of rosemary; parsley; 1 tablespoon of flavorless gelatin; 2 cups of cold water; 150g cooked shrimp; 1 hard-boiled egg, diced; 1 cup of fish, diced; 1 cup of caper, diced; 4 leaves of lettuce

1
1 1/2 cup of chicken broth
2
to taste pepper
3
2 sprigs of rosemary
4
parsley
5
1 tablespoon of flavorless gelatin
6
2 cups of cold water
7
150g cooked shrimp
8
1 hard-boiled egg, diced
9
1 cup of fish, diced
10
1 cup of caper, diced
11
4 leaves of lettuce

Ingredients

1
1 1/2 cup of chicken broth
2
to taste pepper
3
2 sprigs of rosemary
4
parsley
5
1 tablespoon of flavorless gelatin
6
2 cups of cold water
7
150g cooked shrimp
8
1 hard-boiled egg, diced
9
1 cup of fish, diced
10
1 cup of caper, diced
11
4 leaves of lettuce

Directions

1
Cook the chicken broth with pepper, rosemary, and parsley for 15 minutes
2
Remove the rosemary and parsley
3
Soak the gelatin in a little water
4
Dissolve it in the hot broth
5
Add the remaining water (2 cups)
6
Let it chill until it thickens slightly
7
Arrange the shrimp in a ring mold, about 23 cm in diameter, previously moistened with water
8
Cover with a little of the gelatin
9
Chill
10
Arrange the egg slices around the mold and add some more gelatin; chill again
11
Mix the fish and caper with the remaining gelatin; place it in the mold, chill until firm
12
Unmold onto a serving plate and place lettuce leaves in the center
13
Serve 8 portions (1 portion = 96 calories).