Cucumber-Ham-Aspic

Oil timbale ramekins and chill. Peel the cucumber, remove the seeds and cut into small cubes. Likewise, cut the ham into large cubes on the spot. Season the vegetable stock with salt, pepper and vinegar and heat. Soak the gelatine according to instructions, let it melt and stir into the stock. Coarsely chop parsley, mix with ham and cucumber. Pour a thin layer of stock into the timbale dishes, let set a little. Now add the ham and cucumber amount on top and pour the remaining stock. Cover and set in the refrigerator for at least 3 hours.

In the meantime, make a sauce with the sour cream, the chopped coriander and the ground coriander, season with salt and freshly ground pepper. The aspic is just as good as a main dish together with fried potatoes!

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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