Vegetable Aspic

Ingredients

• 150 g Carrots
• Salt
• 200 g frozen peas
• 1 red chili pepper
• 1 jar white asparagus spears (205 g drained weight)
• 300 ml vegetable stock
• 2 hard‑boiled eggs
• 12 sheets of white gelatin (about 25 g)
• 1 bundle chives
• 4 tbsp white wine vinegar
• freshly ground pepper
• ground coriander

Instructions

1. 1.

   Wash, peel carrots and julienne them on a vegetable peeler. Blanch carrot strips in lightly boiling salted water for 1 minute, drain, shock in cold water, then let drain.

2. 2.

   Add frozen peas to boiling salted water, cook 3 minutes, strain into a colander, rinse with cold water, then let drain.

3. 3.

   Wash chili pepper, deseed and slice into rings. Drain asparagus on a sieve, catching the liquid. Cut spears crosswise in half. Peel eggs and cut into slices.

4. 4.

   Soak gelatin in cold water. Wash chives, shake dry, cut half of them diagonally into ribbons. Squeeze out excess water from gelatin, place it in a small pot with a few drops of liquid, melt over gentle heat. Add the remaining liquid and vegetable stock to reach 0.5 liters, stir. Season well with vinegar, salt, pepper, and coriander.

5. 5.

   Pour a thin layer of the gelatin mixture into a tight 24 cm diameter tart pan. Chill for about 15 minutes until set.

6. 6.

   Layer chili rings, chive ribbons, largest egg slices, and carrot strips on top. Cover with more gelatin liquid. Return to cool until firm.

7. 7.

   Then layer asparagus spears and peas, cover with remaining gelatin liquid. Seal the pan with cling film and refrigerate for at least 3 hours.

8. 8.

   For serving briefly immerse the pan in hot water, pour the aspic onto a plate, cut into portions, and garnish with leftover chives.