6 sheets white gelatin
2 small shallots (about 50 g)
200 ml dry white wine
75 ml of tomato juice
75 ml chicken broth
1 teaspoon paprika (sweet and seductive)
1 teaspoon mustard seeds
1 bay leaf
5 black peppercorns
2 tablespoons red wine vinegar
1 red bell pepper (about 200 g)
275 g chicken breast sliced
5 stalks of parsley
little green salad to garnish
Soak the gelatine in cold water. Peel the shallots and cut into rings. Boil shallots with white wine, tomato juice, broth, chili powder, mustard seeds, bay leaf and peppercorns. Cook 2 minutes until bubbly, remove from heat.
Dissolve gelatine in the hot liquid. Add vinegar. Can be drawn 25 minutes. After 25 minutes pass through a sieve and allow to cool. Hearty season with salt.
Meanwhile cut the peppers into quarters, remove seeds, wash and place skin-side up on a baking sheet. Roast on the oven grill until the skin throws black bubbles. Put in a bowl, and cover with a plate and let stand for 10 minutes.
Then skinning the peppers and cut into quarters 1/2 inch wide strips.
Slice the chicken breast into 1/2 inch wide strips. Wash the parsley, shake dry, pluck and chop the leaves. Mix pepper strips and sliced parsley, season with salt and pepper.
Put in 4 small round tins (each 150 ml) to distribute. Pour the chilled brew into the ramekins and place the brawn for about 6 hours in the refrigerator.
When jellied, you can slide out of the mold gently on a plate. Serve with some salad.