8. Carrot Gelatine

The buffet-table gelatine dishes of my childhood consisted of aspics and gelatine moulds. Aspics were made from vegetable juices, most often tomato juice, and gelatine moulds were made from flavoured gelatine with pieces of fruit. The fanciest ones had layers of different coloured gelatine. Aspics were often augmented with a green mayonnaise dressing. I had a chance in 2010 to taste a tomato aspic with an avocado-mayonnaise. It was quite good. So, why not try a carrot aspic.