Rabbit Asparagus In Lemongrass Jelly

Soak the gelatine in cold water. Dissolve the cube in 40 cl of water, add the lemongrass enclosed in a tea ball and the peeled and diced carrots. Plunge in the rabbit cut into strips.

Bring to a simmer and cook for 10 minutes. Remove the rabbit and carrots, remove the lemongrass, filter the broth. Pour the gelatine into the broth and stir while letting it cool.

Clean the leeks. Cook them in boiling salted water, keeping them slightly firm. Refresh them, drain them and cut them into 1 cm slices.

Pour a little jelly into six wet ramekins, let them firm up in a cool place. Arrange leek slices and rabbit with carrots mixed with three spoonfuls of chives on top. Cover with jelly and refrigerate.

Continue filling the ramekins, finishing with a layer of jelly. Cover with cling film and chill for 4 hours. To serve, turn out the aspics onto plates and present with a green salad.