Vegetable terrine 04

VEGETABLE TERRINE 01077 INGREDIENTS for 4/6 people: 500 g of carrots small and thin, 400 g Zucchini, 1 small Tin of artichoke bottoms, 2 Pack of instant gelatin, 1 and a half cup of broth, 6 tablespoons lemon juice, 1 and a half cup of cream, pepper and salt.

Set on fire two casseroles that filled with water; Add a pinch of salt and a dozen peppercorns for each container.

Bring the water to a boil.

Meanwhile, scrape the carrots and cut them into thin slices; throw those hands in a saucepan and cook for 30 minutes.

Wash and check the zucchini, cut into equal slices and boil them in the second Pan, for 10 minutes.

Dissolve gelatin in broth, bring slowly to the boil, stirring, then remove from heat, let cool and add lemon juice.

Drain the artichoke bottoms box and run the Blender first, then sieve.

Drain cooked vegetables gently: whip the cream to thick snow; incorporated the cold jelly but still the artichoke liquid, then add to this the whipped cream.

Pour a layer of artichoke foam in a rectangular baking dish, one-litre capacity and a quarter.

Arrange the mixture of sliced carrots and Zucchini; cover with other foam and with another layer of vegetables, until you run out of ingredients.

Put on the surface some sliced carrots and zucchini.

Place the bowl in the fridge and then consolidate 12 hours foams.

Bring on the table directly in the container by cutting then the mixture fairly thick slices.