Aspic on Easter – 5 tasty recipes for this traditional holiday delicacy

Easter is often not only a spring holiday, but also food.

Buns, lamb, stuffing, eggs in many ways…

Want to spice up your taste buds with something spicier?

Get inspired by our original recipes for Easter aspic!

You can prepare it from different types of vegetables and meat.

Easter chicken aspic

It is mainly prepared from delicate types of meat, such as poultry, fish or lean pork. You must always cook the meat gently, the broth can be used as a base for gelatin after draining. Cut the meat into cubes and add finely chopped boiled or sterilized vegetables.

Ingredients

• 300 g of boiled chicken
• 100 g of paprika
• 100 g of pickled vegetables
• 1 bag of aspic gelatin
• vinegar
• sugar
• salt pepper

Method

1. Cut the cooked chicken into thin slices or cubes.
2. Cut the pepper into strips and mix everything in a bowl with well-drained sterilized vegetables.
3. Season to taste.
4. Prepare the gelatin according to the instructions on the package. Let it swell for a while in cold water and then heat just below the boiling point and remove from the heat.
5. Some types of gelatin are already flavored, otherwise salt it and add vinegar and sugar to taste.
6. Line the mold for the bishop’s sandwich with food foil and pour the meat-vegetable mixture into it. Pour room temperature gelatin over it and let it set in the fridge.
7. After about 4 hours, you can turn out the aspic using the foil and cut it.

Serve the Easter aspic prepared in this way with fresh bread.

Happy Easter aspic with charcuterie

Instead of meat, you can also use cold cuts, especially ham, sausages or milder types of salami.

Ingredients

• 300 g of ham
• 100 g pickled cucumbers
• 100 g of boiled carrots
• a piece of paprika
• 45 g of gelatin
• 1500 ml of vegetable broth
• salt pepper

Method

1. Dissolve the gelatin in cold water according to the instructions and mix it more thoroughly.
2. Then heat the vegetable broth and season with salt and pepper.
3. Add gelatin to the broth, mix and let cool slightly.
4. Then pour a small amount of gelatin into the cooled mold.
5. Place the carrot and pepper slices on the gelatin and let it harden for a while.
6. Then place diced ham in the mold, cover with gelatin and let it harden again.
7. Continue in this way until the entire form is filled.
8. The last step is to put the Easter aspic in the fridge, at least for 4 hours.

You can easily use this beautiful Easter aspic as an unusual form of refreshment for any visit.

Easter roll in aspic

In addition to sausages and vegetables, cheese can also be easily combined with gelatin. The result can be this delicious roulade.

Ingredients

• 1 bag of gelatin for scrambled eggs
• 1/2 cup broth
• 1/2 cup milk
• 200 g of processed cheese without flavor
• 100 g of edam cheese
• 100 g of ham
• 1 bell pepper
• 3 pickles
• salt pepper
• Provencal herbs

Method

1. Heat the milk in a small saucepan and melt all the cubed melted cheese in it.
2. Blend the mixture into a paste and add pieces of ham, peppers, cucumber and spices.
3. Meanwhile, heat the stock and gelatin in a saucepan.
4. Then add the gelatin mixture to the mixture of the other ingredients.
5. Line the mold with food foil and slices of cheese and pour the prepared mixture into it.
6. Then place the roll in the fridge for a few hours.

Easter pom pom eggs in aspic dressing

Boiled Easter eggs are best prepared in aspic! All you have to do is add vegetables, possibly cheese or sausage, and cover with gelatin!

Ingredients

• 100 g of sterilized peas
• 100 g of boiled carrots
• 100 g of cooked green beans
• 1 bell pepper
• 3 hard-boiled eggs
• 1 package of gelatin
• vegetable broth
• salt pepper

METHOD

1. Prepare the gelatin in cold water according to the instructions.
2. Heat the vegetable broth and season it with salt and pepper.
3. Mix the gelatin with the broth.
4. Put the vegetables and the halved hard-boiled eggs into the prepared bowls or aspic molds.
5. Then fill the molds with aspic and leave to harden in the fridge for at least 3 hours.

Serve Easter eggs in aspic with crispy fresh bread.

Colorful spring vegetables in jelly

If you want to lighten the Easter treat, then you can prepare only vegetable aspic. It is suitable for fresh, cooked and sterilized vegetables. Everything can be supplemented with fresh peppers, tomatoes and radish slices.

Ingredients

• 250 g of fresh or boiled or pickled vegetables of your choice
• 1 tbsp of sugar
• 1 teaspoon of butter
• 1 bag of gelatin
• 1 tbsp vinegar
• salt pepper

Method

1. Lightly fry fresh vegetables in a pan in butter.
2. Dissolve the gelatin in another pot, heat it and turn off the heat just before boiling
3. Season the gelatin with salt, pepper, vinegar and sugar.
4. Mix everything thoroughly.
5. Add the vegetables to the dissolved gelatin, mix.
6. Pour the gelatin mixture into a mold lined with food foil.
7. Place in the fridge and let set for about 3 hours.

Easter vegetable aspic tastes great with fresh bread.

How to work with aspic?

Many people are afraid of recipes with aspic. But there is no reason. The only thing to be careful about is not to underestimate the aspic’s solidification time. If you are too eager, the aspic will tear when you flip it out of the mold and all your work will be ruined.

It is equally good to let the individual layers of aspic with different ingredients solidify when creating more demanding delicacies. For easier tipping, it is recommended to cover the molds with food foil. But there are also special molds and molds designed directly for aspic, which have a special non-stick surface.