Aspic of spring vegetables

Type
First Courses

Difficulty
Medium

Preparation
about 30 min.

Season
Summer

In view of the good season we realised this colourful and fresh aspic of spring vegetables.

A vaguely vintage recipe, that will remind the tables of when we were kids, when the gelatin reigned among appetizers, polishing and wrapping vegetables and ham rolls. A dish with a nostalgic note, well mitigated by its bright colours that cheers at first glance.

Using the instant gelatin powder, it’s very easy to prepare this recipe.

INGREDIENTS FOR 8 LITTLE ASPIC

200 g. shelled fresh peas
1 carrot
the small broccoli’s florets
1 courgette
500 ml water
1 sachet of instant gelatin powder GelGià
1 spoon of wine vinegar

PREPARATION

Heat water without boiling, add vinegar and the powder gelatin, mixing well until the gelatin is completely dissolved. Set aside.
Boil water with salt in a pot, wash and clean the vegetables, cut them in little pieces and burn them separately. The necessary time to be cooked, but maintaining their crunchiness and their bright colour. Put them to drain on absorbent paper.

Place the vegetables in the chosen molds and pour in the now warm gelatin.
Let it cool in the fridge for 3 or 4 hours at least and mold it out at the moment of serving.

For an easy demoulding, it’s recommended to soak the mold in hot water for a few seconds.