Ham rolls with Bresso wild garlic filling in aspic

Ingredients for 1 servings:

• 10 slices of cooked ham
• 300 g herb cream cheese (Bresso with herbs of Provence)
• 30 g wild garlic
• 60 g water
• 15 g aspic powder with 200 bloom
• 1 ½ cubes of beef broth
• 500 g water
• 60 g wine vinegar
• 75 g aspic powder with 200 bloom

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

First, chop the wild garlic and puree it with the water, then mix in the 15g of aspic powder. Next, make the aspic mixture by boiling 1.5 beef stock cubes with 500g water and adding the vinegar (it should have a really intense flavor). Then stir in the 75g of aspic powder. Pour about 2-3mm of aspic mixture into a 1-liter mold (ice cream container) and allow to stiffen. Brush half of the cooked ham slices with the aspic solution, then roll them up using a thick wooden spoon handle and place them on the pile to set. Now mix the cream cheese with the wild garlic mixture and heat the whole thing in the microwave to about 80°C and mix everything together. The mixture will be quite runny and now needs to be cooled so that it sets somewhat and can be filled into the ham rolls using a piping bag or decorating syringe. Then layer the filled ham rolls in the dish and fill with the aspic mixture until completely covered. Let it cool. Hold the dish under hot water, turn it out, and cut into 0.5-1 cm slices using a slicer.