Jellied turkey breast

Ingredients

• bay leaf
• 2–3 dry mushrooms
• 1 grapefruit
• garlic - 2 cloves
• 4 black peppercorns
• 20 g gelatin
• 1 turkey breast
• 1 liter of water
• onion - 1 onion

Cooking

Step 1

Peel the onion and garlic, bake in a dry hot frying pan (3 minutes). Wash mushrooms. Boil water in a saucepan. Add onion, garlic, dry mushrooms, bay leaf and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Salt to taste. Strain the broth through a fine sieve and two layers of cheesecloth. Let it cool down a bit.

Step 2

Preheat the oven to 220º C. Wash the breast, dry it, put it on a baking sheet greased with vegetable oil, sprinkle with oil and cover with a sheet of parchment. Bake 20 min. Cool to room temperature. Remove the meat from the bone, remove the skin. Cut both halves of the breast into thin slices.

Step 3

Peel the grapefruit. With a thin sharp knife, cut out pieces of pulp.

Step 4

Pour gelatin with a small amount of warm broth; when it swells, add the rest of the broth; stir thoroughly until the gelatin is completely dissolved. Pour a small amount of broth into a flat dish and let it harden. After that, cut the jelly into small cubes. Place in refrigerator until serving.

Step 5

Pour a small amount of broth with gelatin into the mold, a layer of 1 cm. Place in the refrigerator so that the broth freezes. Lay the pieces of breast on the frozen broth, alternating them with pieces of grapefruit.

Step 6

Pour in the remaining broth. Place the mold in the refrigerator to solidify completely. Garnish with prepared jelly cubes.