Carrot aspic
Instructions
Put the raisins soaked in warm water for 15 minutes.
Meanwhile prepare the jelly: soften the isinglass in cold water, wring it out and put in a saucepan, add half a litre of water and bring to a boil.
Remove the saucepan from the heat, add the lemon juice, gelatin, dye, a pinch of salt and mix.
Pour the gelatin into a mold from the pudding and put the mold into a container filled with ice cubes for about 10-15 minutes.
Then remove the mold from the ice and pour liquid gelatin into another container.
Put the mold in the refrigerator.
Clean the carrots, cut into thin slices and put them in a bowl.
Wring the raisins and add to carrots.
Put the mustard in a bowl, diluitela with one tablespoon of vinegar, add a little salt, 4 tablespoons of milk, two tablespoons of olive oil, ketchup and the egg yolk.
Emulsify with a fork and pour the dressing over the carrots.
Thoroughly mix the mixture; transfer it into the mold that you removed from the refrigerator and pour over the remaining liquid gelatin (if it had wrinkled too put it on the heat for a moment).
Keep the mold in the refrigerator for 2 hours, then immerse it in boiling water for a moment, dry it, turn it upside down onto serving platter and put the aspic.
Ingredients and dosing for 4 persons
- 50 g of sultanas
- 6 sheets of isinglass
- 1 lemon (juice)
- Some grains of kitchen red dye
- Salt
- 500 g of carrots
- 1 tablespoon of mustard powder
- 1 tablespoon of wine vinegar
- 4 tablespoons of milk
- 2 tablespoons of olive oil
- 2 tablespoons of tomato ketchup
- 1 egg yolk