Aspic de jambon

Name: Aspic de Jambon
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: French

Tout • France

125

kcal

13g

Protein

Carbs

Fat

Data source: CalorieFrançaise

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À propos de Aspic de Jambon

Ham and vegetables suspended in clear aspic jelly

How to Make Aspic de Jambon (Traditional & Healthy Version)

Prépa: 15 min

Cuisson: 20 min

2 portions

Moyen

Aspic de Jambon is a classic French appetizer that beautifully showcases the country’s love for refined, visually striking dishes. Originating from the traditional kitchens of France, this savory jelly combines delicate slices of ham with colorful vegetables set in a shimmering, flavorful aspic. The result is an elegant starter that graces the tables of both family gatherings and festive occasions. Aspic de Jambon is celebrated for its artful presentation and refreshing taste, making it a staple in French culinary culture. This dish offers a light, protein-rich option that is both satisfying and aesthetically pleasing. Its clear, savory gelatin is infused with herbs and aromatic vegetables, allowing the natural flavors of the ham and fresh vegetables to shine. Served chilled, Aspic de Jambon is perfect for warm days or as a refreshing course before a main meal. It’s a wonderful way to experience the essence of traditional French cuisine with a health-conscious twist, making it suitable for those who value both taste and nutrition.

Adapté au diabète Perte de poids Adapté aux enfants

Ingrédients(pour 1 small ramekin (about 150g) per serving)

100g Low-sodium cooked ham (jambon blanc)
1 small Carrot (peeled and sliced)
1/4 cup Green peas (fresh or frozen)
1 envelope (7g) Gelatin powder (or 3 sheets, soaked)
1 cup Low-sodium chicken or vegetable stock (homemade preferred)
1 teaspoon White wine vinegar
1 tablespoon Fresh parsley (chopped)
to taste Salt
to taste Black pepper (freshly ground)
a few Lettuce leaves (for serving) - facultatif

Instructions

1
Prepare the vegetables by slicing the carrot into thin rounds. Blanch carrots and peas in boiling water for 2-3 minutes, then drain and cool in ice water.
5 minutes
Blanching preserves color and texture of vegetables.
2
Dissolve gelatin powder in 2 tablespoons of cold stock. In a saucepan, gently heat the remaining stock until hot but not boiling. Stir in the dissolved gelatin until fully melted.
5 minutes
Avoid boiling the stock to preserve gelatin's setting properties.
3
Season the aspic mixture with white wine vinegar, salt, and black pepper. Taste and adjust seasoning if needed.
2 minutes
A touch of vinegar adds brightness to the aspic.
4
Arrange slices of ham, carrots, peas, and parsley in small ramekins or molds. Pour the warm aspic mixture over the ingredients to cover.
5 minutes
Design the arrangement for an attractive presentation.

Pourquoi ce plat est sain

This recipe is a healthy choice because it uses lean protein, minimal added fat, and plenty of fresh vegetables while skipping heavy creams or sauces. The gelatin-based aspic is filling yet light, making it suitable for weight management and those seeking a nutritious, elegant starter. It’s also portion-controlled and can be adapted for lower sodium or higher protein needs.

Aspic de Jambon is naturally low in calories and fat, especially when prepared with lean ham and a light stock. The gelatin provides a source of collagen, while the vegetables add fiber, vitamins A and C, and minerals like potassium. This appetizer offers a balanced combination of protein from the ham and essential micronutrients from the vegetables, supporting a well-rounded diet.