An unusual Easter pushcake
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ingredients
1 packet surimi sticks 3 pcs carrots 1 packet Gelatin for egg fritters and aspics Dr.Oetker 4 tbsp water 300 ml mayonnaise 100 ml whipping cream 1 KL salt 1 pinch of pepper a little juice of 12 lemon 180 g sterilised peas without brine
more needed
mould for venison back 30 x 11 cm food foil
step
1. Let the surimi sticks thaw at room temperature. To prepare the aspic, cook the carrots until semi-soft and cut into thin slices. 2. Leave the gelatine in the water to swell according to the instructions on the packaging. In a bowl, mix the mayonnaise and cream with a whisk. Season with salt, pepper and lemon juice. Heat the gelatine in a saucepan until completely dissolved (do not boil!) and immediately stir into the mayonnaise mixture with a whisk. 3. Line the venison loin mould with cling film and pour ⅓ of the gelatine mixture into the mould. Stack half of the surimi sticks lengthwise in the mould and top with the carrots and peas. Pour in another ⅓ of the mixture and again stack the sticks, carrots and peas. Pour over the rest of the mixture and refrigerate for at least 3 hours. 4. Remove from the tin, remove the foil and slice. Drizzle with lemon juice and serve with rolls or bread. 5. Tip: Before pouring the gelatine mixture, you can stack the hard-boiled eggs, sliced, in a mould lined with cling film.
