CAKE TIN 10X20 | 15 MIN. + 24 HOURS
Recipe by Els Sirejacob
0.5 l vegetable stock Bouillon Herkules
400 g small green asparagus
200 g peas (fresh or frozen)
45 g gelatin leaves or 23 g agar agar
a few sprigs of dill, tarragon & chives
1 tbsp bicarbonate of soda
pepper & salt
(Soak the gelatin leaves in cold water.)
Cook the asparagus and peas in boiling salted water with 1 tbsp bicarbonate of soda to preserve the green color of the vegetables.
Drain and rinse under cold running water. Drain well.
In the meantime, make the vegetable stock and dissolve the gelatin leaves or agar agar in the lukewarm stock. Season with plenty of salt and pepper.
Pick the leaves of the tarragon. Place a few sprigs of dill at the bottom of the cake tin. That will look nice. Now make layers of the asparagus, peas, chives and tarragon. The chives can remain whole. Pour the lukewarm stock over the vegetables.
Let it stiffen in the refrigerator for 24 hours.
Tasty.