1/2 kg cooked and diced carrot (reserve the cooking liquid)
1 envelope unsweetened gelatin - 12 g
1/2 cup water - 120 ml
3 tablespoons freshly squeezed lime juice - 45 ml
1 tablespoon vinegar - 15 ml
1 cup cooking liquid from the carrot - 240 ml
2 tablespoons finely chopped onion - 30 g
1 teaspoon salt
1/2 kg cooked and diced carrot (reserve the cooking liquid)
1 envelope unsweetened gelatin - 12 g
1/2 cup water - 120 ml
3 tablespoons freshly squeezed lime juice - 45 ml
1 tablespoon vinegar - 15 ml
1 cup cooking liquid from the carrot - 240 ml
2 tablespoons finely chopped onion - 30 g
1 teaspoon salt
Sprinkle the gelatin over the water in a small saucepan
Add the lime juice, vinegar, and 1 cup of carrot cooking liquid
Heat while stirring until the gelatin has dissolved completely
Let it cool
Add the onion and salt
Chill until slightly set
Combine with the carrot and pour into a 3-cup mold or 6 individual molds
Chill for several hours or overnight until firm
Unmold and garnish with lettuce leaves, serving in 6 portions.
