Carrot Aspic

Preparation:

Preparation: Soak the raisins in hot water for 15 minutes. In the meantime, prepare the gelatine: soak the isinglass in cold water, squeeze it and place it in a saucepan, add half a liter of water and bring to the boil. Remove the saucepan from the heat, add the lemon juice, the colouring, a pinch of salt to the gelatin and stir. Pour the jelly into a pudding mold and place the mold in a container filled with ice cubes for about 10-15 minutes. Then remove the mold from the ice and pour the still liquid jelly into another container. Put the mold in the refrigerator. Clean the carrots, cut them into slices and place them in a bowl. Squeeze the raisins and add them to the carrots. Put the mustard in a bowl, dilute it with a spoonful of vinegar, add a small pinch of salt, four spoonfuls of milk, two spoonfuls of oil, the ketchup and the egg yolk. Emulsify everything with a fork and pour the sauce over the carrots. Stir the mixture carefully; transfer it into the mold that you will have removed from the refrigerator and pour the remaining liquid gelatin over it (if it has congealed too much, put it on the heat for a moment). Keep the mold in the refrigerator for 2 hours, then immerse it for a moment in boiling water, dry it, turn it upside down on a serving plate and turn the aspic out of the mold.