Vegetable and cheese aspic

Name: Vegetable and cheese aspic
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 375 g Carrots; 10 sheets Gelatine; 2 (425 ml each) Glasses of vegetable stock; 2 Federation flat leaf parsley; 3 Peppercorns; 400 g Gouda cheese in slices (30% fat in dry matter); 150 g Fresh cream; 2 TEASPOONS Horseradish (from the jar); 7-10 Tbsp Sweet peppers; 7-10 Tbsp a few lettuce leaves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

375 g Carrots
10 sheets Gelatine
2 (425 ml each) Glasses of vegetable stock
2 Federation flat leaf parsley
3 Peppercorns
400 g Gouda cheese in slices (30% fat in dry matter)
150 g Fresh cream
2 TEASPOONS Horseradish (from the jar)
7-10 Tbsp Sweet peppers
7-10 Tbsp a few lettuce leaves

Directions

1
Clean, wash and thinly slice the carrots. Cut some slices in half for garnishing. Soak gelatine in cold water. Bring vegetable stock to the boil. Squeeze the gelatine and dissolve in the stock.
2
Wash the parsley, dab dry and pluck the leaves from the stalks. Put some parsley aside for garnishing. Rinse a box mould (1 3/4 litre capacity) with cold water. Pour a mirror with the broth.
3
Place in the refrigerator for about 20 minutes and let it get dressed. Put some flowers on the mirror with the halved carrots, peppercorns and some parsley leaves. Alternately layer the carrots, parsley and cheese and pour in the broth.
4
Chill the jelly overnight. Mix horseradish and creme fr¿iche. Sprinkle with some paprika and serve with the aspic. Clean, wash and drain the salad. Line a plate with the salad leaves.
5
To topple, hold the mould briefly in hot water; carefully loosen the rim with a knife and turn the brawn over onto the plate. Garnish with the remaining parsley.