- 500 gde carrots.
- 500 g broccoli.
- 500 g cauliflower.
- 18 gelatin sheets.
- 50 cl fresh cream terrine.
- 20 cl of cream sauce.
Prepare a puree with each of 3 vegetables or use frozen pebbles. Distribute the cream into each of 3 purees, and 6 gelatine softened in cold water. Adjust seasoning .
Line the cake tin with baking paper and refrigerate at least 3 hours .
Serve with double cream salt and pepper, to which is added chives .
Notes: This dish, very fresh and light, will delight all your guests. True color variegation, it will brighten over your table.