How to make
Peel and cut the carrots into circles about 0.5-1 cm thick. Place a pot with 3 cups (700 ml) of the water and the broth cube dissolved in it on the stove. As soon as it boils, add the carrots, after them the peas and when they are almost ready, add the cauliflower, cut into even smaller florets. If you are going to use leeks, boil them as well. They should be chopped into chunks.
When all the vegetables are soft but not overcooked, strain and leave them to cool. Peel the eggs and cut them into slices, the pepper into pieces and parsley into leaves or small sprigs. Prepare also the mushrooms or artichokes strained from the liquid in the tin.
Pour the remaining water and lemon juice into the still hot broth and dissolve the gelatin, pre-hydrated according to the manufacturer's instructions, in this liquid. Stir well.
Pour 1 finger of the liquid into a bundt cake tin and refrigerate it to set. When this happens, arrange one part of the eggs and the rest of the products as you like, in a beautiful aesthetic way. Pour more liquid to cover them and refrigerate again until set.
Arrange the remaining pieces of vegetables and eggs plus the parsley leaves and pour the remaining broth. Once again, wait for it to harden in the refrigerator.
Place the finished hardened Aspic in a bowl of hot water for a little while, then carefully turn it over onto a tray.
Serve it as an appetizer or side dish with meat or fish.
Enjoy your meal!
