Flan of watercress and carrots with lemon green

01367 WATERCRESS and carrot PUDDING with LEMON GREEN INGREDIENTS for 4 PERSONS 200 g of green beans, 150 g carrots, 6 sheets of gelatin, a nut for vegetable broth.

For the mousse: 3 sheets of gelatin, a bunch of watercress, 150 g crabmeat, 60 g of white light spreadable cheese, juice of 1/2 lime, grated zest of 1/2 lime, 20 cl sour cream cold well (' crème fraiche ').

For the sauce: 20 cl of Greek yogurt, juice of 1/2 lemon, salt, pepper.

Soak 3 leaves of gelatine 10 minutes in a bowl filled with cold water.

Wash the watercress, then drain them carefully.

Remove the leaves from the stems that throw it; blanch the leaves in plenty of salted boiling water for about 10 minutes.

Drain and strizzatele well, then place in a blender jug and cut it into puree.

Add the white cheese, crab meat, the juice and zest of lime, salt and pepper and blend until obtaining a mixture is smooth and homogeneous.

Pour the puree into a large bowl.

Whip the sour cream and add the puree prepared, gently stirring with a wooden spoon.

Keep aside.

In a saucepan bring to a boil a tablespoon of water.

Remove from heat, then add the gelatin sheets properly wrung and stir with a wooden spoon until the gelatin has dissolved.

Without ceasing to stir add watercress cream.

Dip the other sheets of gelatin in a bowl with cold water.

Meanwhile melt the vegetable nut in 60 cl of water.

Wash and scrape carrots; scottatele in salted water, drain, let cool, then cut them into sticks.

Washed, sprouted beans and cook.

When cooked, let them cool.

Wring well and add gelatin to the hot vegetable broth: keep on stirring until the gelatin has completely sciotla.

Brush with cold water inside a rectangular mould.

Spread on the bottom half of the cooked beans and cover with the gelatin.

Place in the refrigerator for about 20 minutes.

Remove from the refrigerator and roll out mould on beans half the watercress mousse.

Settle on carrot sticks and cover with gelatine.

Place in the refrigerator to firm up.

Take the mold and pour over the carrots the remaining watercress mousse.

Lie down on the remaining beans, cover with the remaining gelationa and place in the refrigerator.

Before serving, prepare the sauce: pour the yogurt with the lemon juice in a bowl; Add salt and pepper and beat vigorously with a fork.

Watercress mousse served in slices with sauce aside.