Beef Caesar rolls in jelly with vegetables and horseradish sauce
Defrost the rolls and cut into 4 slices with a thickness of 2 to 2.5 cm. Put a mixture of your favorite vegetables, e.g.: peas, corn, paprika, blanched cubes of carrots and parsley, and pour them into the bottom of the muffin molds in such a quantity that a slice of roll will fit onto the top.
Mix the gelatine and spice it with a pinch of salt. Pour the mixed gelatine to the filled molds and leave to set. Place jellies on a plate. Serve them with a quarter of lemon and horseradish sauce.
Horseradish sauce is based on sour, 18% cream and mayonnaise. Put 120 ml of cream, salt and pepper into the bowl. Add 3 tablespoons of mayonnaise and 3 tablespoons of grated horseradish. Mix everything. Add dill and mix thoroughly.
Enjoy your meal!
- 2 beef Caesar rolls
- 1 can of canned pickles mix (peas, corn, paprika)
- 1 carrot
- 1 parsley
- 2 packages gelatine
- 120 ml of 18% cream
- 3 tablespoons of mayonnaise
- 3 tablespoons of white, grated horseradish
- 20 g of frozen dill
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