2 envelopes of unsalted gelatin - 12 g
8 tablespoons of cold water
2 cups of boiling water
2/3 cup of chopped carrot - 60 g
1 cup of lemon juice - 120 ml
4 tablespoons of prepared root or to taste (found in jars)
2 tablespoons of vinegar
1 tablespoon of salt
2 cups of finely chopped cabbage - 155 g
2 cups of cooked and finely chopped rhubarb - 180 g
2 cups of finely chopped parsley - 140 g
Some drops of pepper sauce
Optional lettuce for garnish
2 envelopes of unsalted gelatin - 12 g
8 tablespoons of cold water
2 cups of boiling water
2/3 cup of chopped carrot - 60 g
1 cup of lemon juice - 120 ml
4 tablespoons of prepared root or to taste (found in jars)
2 tablespoons of vinegar
1 tablespoon of salt
2 cups of finely chopped cabbage - 155 g
2 cups of cooked and finely chopped rhubarb - 180 g
2 cups of finely chopped parsley - 140 g
Some drops of pepper sauce
Optional lettuce for garnish
In a large bowl, soften the gelatin in cold water
Combine with boiling water and stir until dissolved
Add the carrot, lemon juice, root or to taste, vinegar, and salt
Place the bowl in an ice bath and stir occasionally until it thickens slightly
Add the cabbage, rhubarb, parsley, and pepper sauce, and mix delicately
Pour into a decorative mold of 1 liter capacity, moistened with water, and refrigerate until firm
To serve, unmold and garnish with desired lettuce
Serves 10.
