Easy Aspic with Canned Meat

Ingredients

• Canned pork, beef or chicken — 1 tin, 525 g
• Water for the broth — 350–450 ml
• Gelatine — 22 g
• Cold water for the gelatine — 120 ml
• Carrot — 1
• Eggs — 2
• Garlic — 2–3 cloves
• Bay leaf — 1 (optional)
• Ground black pepper — to taste
• Salt — if needed
• Fresh herbs (dill, parsley) — 1 handful

Method

1. Pour 120 ml of cold water over the gelatine, stir and leave for 10 minutes to bloom.
2. Boil the carrot for 12–15 minutes until tender and cut it into rounds. Hard-boil the eggs for 9–10 minutes, cool, peel and slice.
3. Transfer the canned meat with its fat and jelly to a pot, add 350–450 ml of water and heat almost to boiling — do not boil for long. Add the black pepper and bay leaf, and check the salt. Strain the broth if you want it clearer.
4. Warm the bloomed gelatine until fully dissolved without boiling, then pour it into the hot broth and stir well.
5. Break the meat into smaller pieces with a fork if needed. Arrange the meat, carrot, eggs and herbs in shallow moulds.
6. Crush the garlic into the broth once it has stopped boiling, stir and pour over the moulds. Keep the layer 2–3 cm deep so it sets faster.
7. Place in the freezer for 12–18 minutes, then in the fridge for another 10–15 minutes until fully set.