For the broth:
15 cups of water
2 1/2 kg of chicken
One large onion
4 cloves of garlic
2 turnips
6 sprigs of parsley
2 stalks of celery (apio)
2 tablespoons of salt
4 leaves of bay laurel
4 egg whites
Cascas of 4 eggs
8 packages of white gelatin (15g each)
For the decoration:
400g of cooked Brussels sprouts
300g of cooked peas
650g of canned asparagus (2 cans)
400g of cooked cauliflower
300g of cooked carrot sticks
One red bell pepper
For the broth:
15 cups of water
2 1/2 kg of chicken
One large onion
4 cloves of garlic
2 turnips
6 sprigs of parsley
2 stalks of celery (apio)
2 tablespoons of salt
4 leaves of bay laurel
4 egg whites
Cascas of 4 eggs
8 packages of white gelatin (15g each)
For the decoration:
400g of cooked Brussels sprouts
300g of cooked peas
650g of canned asparagus (2 cans)
400g of cooked cauliflower
300g of cooked carrot sticks
One red bell pepper
In a large pot, combine all the ingredients for the broth, except for the gelatin, egg whites, and egg shells
Cook for 1 hour, counting from the start of boiling
As it's cooking, remove the foam that forms with a skimmer
Remove from heat and strain through a fine-mesh sieve
Use a spoon to remove excess fat from the surface of the broth
Put it back in the pot and add the 4 egg whites beaten and egg shells
Cook for another 30 minutes, counting from the start of boiling
Strain again through a fine-mesh sieve
Dissolve the gelatin in a little of the cooled broth
Heat gently, stirring constantly until dissolved
Put it into a large bowl and add 10 cups of clarified broth
Let it cool
Soak a round mold (23 cm diameter, 9 cm height) and refrigerate
Add a little of the broth to the mold (about 2 cm)
Refrigerate until firm
Following the photo or your desired method, add one layer of legumes cut in a decorative manner
Cover with more gelatin liquid
Alternate layers of legumes and gelatin, refrigerating after each addition until all ingredients are used up
Refrigerate until completely firm or for 1 day to the next, then unmold
Serve 20 portions.
