Moulds used :
2.5 kg of mashed carrots
2.5 kg of celery puree
2.5 kg of peas puree
750 gr white cheese
according spices vegetables (tarragon, garlic, nutmeg ...)
1 liter of carrot juice
10 gelatin sheets
Mix 2.5 kg of each purees with 20 eggs and 250 grams of cheese.
Season and spice differently according to the color (carrots - tarragon, nutmeg - celery, peas - garlic)
Place the first thickness and bake at 180 ° C until it freezes, and do the same with the following thicknesses.