RABBIT AND CRUNCHY VEGETABLES ASPIC
FOR 4 PERSONS
1 x 25 g jar of Bauer jelly
150 g of rabbit meat
30 g of cubed carrots
20 g of fresh or frozen peas
20 g of green beans cut into pieces
20 g of coloured bell peppers
2 small and crunchy courgettes
Ripe tomatoes or fresh salad to serve
Salt, pepper, soy sauce
500 g of water
Extra virgin olive oil
Prepare the jelly, following the instructions on the Bauer pack, and let it cool at room temperature, while you prepare all the aspic ingredients.
Cook the carrots, peas and green beans in slightly salted boiling water for 2/3 minutes. They need to remain crunchy and shiny.
Drain the vegetables, run them under cold water and let them drain.
Cut the bell pepper into cubes and the courgettes into slices, then season them slightly.
Cut the rabbit meat into bite-sized pieces and cook it in a hot non-stick pan with a tbsp of extra virgin olive oil, a drop of soy sauce and fresh pepper.
Place the courgettes on the bottom of 4 ramekins, cover with a thin jelly layer and place in the fridge to set.
Continue to create the aspic layers, by alternating meat and vegetables. Decorate as desired, place in the fridge between one layer and the next to let the jelly set.
After the last layer, cover with the remaining jelly and place in the fridge for at least 6 hours before serving it.
Warm up the ramekin slightly before unmoulding it. Decorate as desired with tomatoes cut in half or crunchy salad, and serve!