1/4 cup of dry Madeira wine
2 packages of unflavored gelatin (12g each)
6 tablespoons of unsalted butter
3 chicken breasts (80g total)
1 kg of smoked turkey or chicken breast
3 tablespoons of low-fat milk
1 1/2 tablespoons of mustard
1 3/4 cups of heavy cream
For decorating:
cucumber
pickled pepper
red cabbage
parsley
1/4 cup of dry Madeira wine
2 packages of unflavored gelatin (12g each)
6 tablespoons of unsalted butter
3 chicken breasts (80g total)
1 kg of smoked turkey or chicken breast
3 tablespoons of low-fat milk
1 1/2 tablespoons of mustard
1 3/4 cups of heavy cream
For decorating:
cucumber
pickled pepper
red cabbage
parsley
Strain the wine into a bowl
Sprinkle gelatin on top and let it sit for about 2 minutes
Heat over low heat to dissolve, stirring constantly
Melt 2 tablespoons of butter in a small saucepan
Add chicken breasts and fry until they're firm on the outside but still slightly pink inside
Pass the chicken and turkey breast through a food processor or blender until smooth
Add the remaining butter, milk, mustard, and heavy cream
Combine with dissolved gelatin and mix well
Pour into an 8-inch ring mold coated with oil
Refrigerate until set and unmold
If desired, decorate with cucumber, pickled pepper, red cabbage, and parsley
Serve in 12 slices.
