Rice and Destructured Pesto Pyramids in Aspic
Ingredients for 6 persons:
- Carnaroli rice 400 g
- toasted pine nuts 100 g
- basil leaves 100 g
- strained chicken broth 1 l
- isinglass 16 sheets
Procedure:
To make the aspic: heat half the broth and dissolve the isinglass in it after softening in cold water. Add the rest of the broth and set aside.
Cook the rice in plentiful salted water, being careful not to overcook. Cool in ice water, drain, and allow to dry on a clean dishcloth. Add 300 g of aspic and cool in single-portion pyramid-shaped moulds. Blend 300 g of aspic with the pine nuts, strain through a conical strainer and set aside to cool in single-portion pyramid-shaped moulds. Follow the same procedure to prepare the basil aspic.
Serve the three pyramids arranged in a descending row on the plate and decorated all around with little cubes of aspic in the three colours.