Description
This elegant turkey stock gelée with herbs combines old-world charm with gourmet flavor, perfect for special occasions or as part of a charcuterie board.
Ingredients
Scale
- 2 cups (480 ml) turkey stock
- 2 teaspoons (10 g) powdered gelatin
- 1/4 cup (60 ml) cold water
- 1 tablespoon (15 g) unsalted butter
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1/4 cup (60 ml) dry white wine
- 1 tablespoon (15 ml) lemon juice
- 1/4 teaspoon (1 g) salt
- Pinch of black pepper
- Fresh parsley, finely chopped
- Fresh thyme, finely chopped
- Fresh chives, finely chopped
Instructions
- Heat 2 cups (480 ml) of turkey stock in a small saucepan until warm but not boiling.
- Sprinkle 2 teaspoons (10 g) of powdered gelatin over 1/4 cup (60 ml) of cold water in a separate bowl. Let it sit for 5 minutes until softened.
- Melt 1 tablespoon (15 g) of unsalted butter in another saucepan over medium heat. Add 1 minced garlic clove and 1 finely chopped shallot, sautéing until fragrant (about 2 minutes).
- Pour in 1/4 cup (60 ml) of dry white wine and cook for another minute until slightly reduced.
- Stir the bloomed gelatin into the warm turkey stock until fully dissolved. Add the sautéed aromatics and mix well.
- Add 1 tablespoon (15 ml) of lemon juice, 1/4 teaspoon (1 g) of salt, and a pinch of black pepper. Adjust to taste.
- Pour the mixture through a fine mesh strainer to remove any solids.
- Finely chop a handful of fresh parsley, thyme, and chives. Stir them into the strained mixture.
- Pour the gelée mixture into ramekins or small bowls. Refrigerate for at least 4 hours, or until set.
- Serve chilled with a garnish of fresh herbs or a squeeze of lemon juice for added brightness.
Notes
[‘Blooming the gelatin ensures even setting without lumps.’, ‘Homemade turkey stock adds unparalleled flavor.’, ‘Taste the mixture before chilling to adjust seasoning.’, ‘Strain twice for a crystal-clear appearance.’, ‘Allow at least 4 hours for proper chilling and setting.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 50
- Sodium: 150
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 2
- Protein: 4
Keywords: turkey stock gelée, elegant appetizer, herb gelée, charcuterie board, gourmet recipe