Jellied tongue with soy jelly

My tongues, fill with water. add salt, pepper, bay leaf and put on fire. Bring to a boil, remove the foam with a slotted spoon and cook for 1.5 hours. If you use beef tongue. then, depending on the size, we cook 2-2.5 hours. The finished tongue is sent under a stream of cold water, cleaned and cut into mugs. The broth in which the tongue was cooked, filter, measure 300 ml of broth. Add 10 grams of gelatin and 60 ml of soy sauce to the warm broth. We take the mold in which we will prepare the aspic, if the mold is silicone, put it on a hard surface and pour the broth with soy sauce into the mold. We send it to the refrigerator until it hardens. After the soy jelly has completely solidified, we put pieces of tongue, olives and parsley on it in 1-2 layers (depending on the shape design). Heat the remaining broth, add the remaining 10 grams of gelatin to it, and mix until the gelatin is completely dissolved. Completely cool and pour into the mold with the top layer. We put it in the refrigerator until it freezes, preferably overnight. We take the finished aspic out of the mold and turn it over on a dish.

Jellied tongue with soy jelly is ready! Bon appetit and Happy New Year!