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🍽️ Colorful Vegetable Aspic

134 kcal · 30 min · 4 servings

Ingredients

• 150 g Carrots
• Salt
• 200 g Frozen peas
• 1 red chili pepper
• 1 jar white asparagus (205 g drained weight)
• 300 ml vegetable stock
• 2 hard-boiled eggs
• 12 sheets white gelatin (approx. 25 g)
• 1 bunch chives
• 4 tbsp white wine vinegar
• freshly ground pepper
• ground coriander

Instructions

1. 1. Wash the carrots and peel them.
2. 2. Cut the carrots into thin strips (julienne) using a vegetable peeler.
3. 3. Cook the carrot strips for 1 minute in a small amount of boiling salted water.
4. 4. Drain the water and shock the carrots immediately with cold water.
5. 5. Let the carrots drain well.
6. 6. Add the frozen peas to boiling salted water.
7. 7. Cook the peas for 3 minutes.
8. 8. Pour the peas into a sieve and rinse them with cold water.
9. 9. Let the peas drain.
10. 10. Wash the chili pepper.
11. 11. Remove the inside with the seeds.
12. 12. Slice the chili pepper into rings.
13. 13. Let the asparagus drain on a sieve.
14. 14. Collect the cooking liquid in the process.
15. 15. Cut the asparagus spears in half crosswise.
16. 16. Peel the eggs.
17. 17. Slice the eggs.
18. 18. Soak the gelatin in cold water.
19. 19. Wash the chives.
20. 20. Shake the chives dry.
21. 21. Cut half of the chives into fine rings.
22. 22. Squeeze the soaked gelatin.
23. 23. Add the dripping wet gelatin to a small saucepan.
24. 24. Melt the gelatin over low heat.
25. 25. Top up the liquid gelatin with the asparagus cooking liquid and vegetable stock to 0.5 liters.
26. 26. Stir the mixture.
27. 27. Season the mixture generously with vinegar, salt, pepper, and coriander.
28. 28. Pour a thin layer of the gelatin stock into a firm tart pan (24 cm diameter).
29. 29. Place the pan in the refrigerator for about 15 minutes.
30. 30. Wait until the layer is set.
31. 31. Distribute the chili and chive rings on the set layer.
32. 32. Place the largest egg slices on top.
33. 33. Distribute the carrot strips on top.
34. 34. Cover everything with gelatin stock.
35. 35. Place the pan back in the refrigerator.
36. 36. Wait until the mixture is set.
37. 37. Layer the asparagus spears into the pan.
38. 38. Layer the peas into the pan.
39. 39. Cover them with the remaining gelatin stock.
40. 40. Cover the pan with plastic wrap.
41. 41. Place it in the refrigerator for at least 3 hours.
42. 42. Dip the pan briefly in hot water to release the aspic.
43. 43. Invert the vegetable aspic onto a plate.
44. 44. Slice the aspic.
45. 45. Garnish with the remaining chives.

Nutrition per serving

• kcal: 134
• Protein: 14 g · Fett/Fat: 3 g · Carbs: 11 g