Vegetable gelatine
Instructions
Cook the vegetables separately.
Cut the carrots into thin slices, potatoes, green beans and turnips into pieces.
Chop the tuna and add the anchovies cut into pieces.
Boil 3/4 of a litre of water with a pinch of thyme, 2 Bay leaves and a few Juniper bean; Let cool and then pour in gelatin to 1 litre.
Put 3 tablespoons of gelatine in the compound consisting of tuna and anchovies, add mayonnaise, beans and let cool.
Leave aside some slices of carrot and peas.
At the bottom of a mold place a layer of jelly and put it in the fridge to firm.
then try us over the carrots and peas, pour a little more gelatin and let cool.
In the mould edges preparing some tomato slices, carrots and cucumbers; inside put the mixture consisting of tuna, anchovies and mayonnaise and then above, yet gelatine.
Let cool in refrigerator for a few hours and then serve with mayonnaise and cucumbers.
Ingredients and dosing for 6 persons
- 500 g of carrots
- 500 g of peas
- 250 g of green beans
- 3 potatoes
- 2 rape
- 2 tomatoes
- Asparagus tips
- Cucumbers
- 4 tablespoons of mayonnaise
- 160 g of tuna
- Anchovies
- 3 tablespoons of jelly
- Some grains of juniper
- 2 leaves of laurel
- Thyme