1 large pea (brioche, cream puff or flaky pastry)
1 cube of tomato broth
1 cube of parsley broth
1 cup (chalice) of boiling water
2 envelopes of colorless and flavorless gelatin
1/2 cup (chalice) of leftover cooked vegetable scraps
1/2 cup (chalice) of leftover cooked meat scraps
1 large pea (brioche, cream puff or flaky pastry)
1 cube of tomato broth
1 cube of parsley broth
1 cup (chalice) of boiling water
2 envelopes of colorless and flavorless gelatin
1/2 cup (chalice) of leftover cooked vegetable scraps
1/2 cup (chalice) of leftover cooked meat scraps
Dissolve the tomato broth and parsley broth in separate boiling waters. Reserve
Hydrate each gelatin according to the manufacturer's instructions
Combine the dissolved tomato broth with one gelatin and the parsley broth with another, respectively
Refrigerate until thickened
Assemble: place a layer of tomato gelatin on the pea, followed by a layer of meat
Cover with another layer of tomato gelatin and refrigerate for 10 minutes
Remove from refrigerator and create alternating layers of herb gelatin, cooked vegetable scraps, and more herb gelatin
Refrigerate for an additional 10 minutes
Repeat the process until the pea is filled
Place the lid and wrap the pea in plastic film
Refrigerate overnight
