250 g soaked butter beans
150 ml cool bechamel
100 ml melted aspic jelly
vegetable stock
50 ml lemon juice
100 ml lightly whipped cream
150 ml cool bechamel
100 ml melted aspic jelly
vegetable stock
50 ml lemon juice
100 ml lightly whipped cream
method
Cook 250 g soaked butter beans until soft, drain and pass through a sieve.
Place in a basin and add 150 ml cool bechamel and 100 ml melted aspic jelly made with vegetable stock and 50 ml lemon juice, stirring with a wooden spatule.
Place on ice and continue to stir until it shows signs of beginning to set.
Fold in 100 ml lightly whipped cream and season to taste.
Pour the mixture into 10 x 100 ml ramekins and place into a refrigerator to set. Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a pattern. Cover with cool melted aspic jelly made with vegetable stock and allow to set in a refrigerator.
Place in a basin and add 150 ml cool bechamel and 100 ml melted aspic jelly made with vegetable stock and 50 ml lemon juice, stirring with a wooden spatule.
Place on ice and continue to stir until it shows signs of beginning to set.
Fold in 100 ml lightly whipped cream and season to taste.
Pour the mixture into 10 x 100 ml ramekins and place into a refrigerator to set. Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a pattern. Cover with cool melted aspic jelly made with vegetable stock and allow to set in a refrigerator.
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