Description
Delicate, crystal-clear gelatin cubes bursting with rich turkey flavor, perfect for upscale appetizers and elegant gatherings.
Ingredients
Scale
- Turkey meat (wings or drumsticks)
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 1 leek, roughly chopped
- 4 egg whites
- 4 packets unflavored gelatin
- Fresh parsley
- Fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- Cold water
- Salt to taste
Instructions
- Prepare the stock: In a large stockpot, combine turkey meat, vegetables (onion, carrot, celery, leeks), herbs, and peppercorns. Add enough cold water to cover everything completely. Bring to a gentle simmer over medium heat.
- Skim the surface: As the stock simmers, foam will rise to the surface. Skim it off gently using a spoon to ensure your stock stays clear.
- Add egg whites: Whisk the egg whites in a separate bowl until frothy. Stir them into the simmering stock—this helps bind impurities and clarify the liquid.
- Simmer and strain: Continue simmering for 1.5–2 hours, allowing all the flavors to meld together. Strain the stock through a fine mesh strainer or cheesecloth into a clean bowl. The resulting liquid should be clear and golden.
- Add gelatin: Dissolve the gelatin in cold water according to the package instructions. Warm the consommé slightly and stir in the gelatin until fully dissolved.
- Set the gelatin: Pour the consommé and gelatin mixture into molds or shallow dishes. Refrigerate for at least 4 hours or until completely set.
- Cut into cubes: Once the gelatin is firm, carefully cut it into small, even cubes using a sharp knife.
Notes
Take your time when clarifying the consommé to ensure a clear liquid. Test the gelatin consistency before setting the cubes. Dip molds in warm water to release cubes easily.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 cube
- Calories: 25
- Sodium: 150
- Fat: 0.5
- Saturated Fat: 0.1
- Carbohydrates: 1
- Protein: 4
Keywords: Turkey consommé, gelatin cubes, elegant appetizers, French technique, make-ahead recipe