For the vegetable bronoise
Clean the vegetables, remove the waste and cut into bronoise.
Fill the Gourmand moulds with a vegetable for each shape of the moulds.
For the vegetable broth
Take the vegetables, wash them thoroughly and remove the scraps with a knife and cut everything in mirepoix.
In a large saucepan, pour 2 liters of cold water and immerse all the vegetables and smells. Cook over low heat for two hours.
After this period of time, turn off the heat and filter the broth using a fine mesh strainer. Collect the vegetable broth in two 1/2 liter containers and season with salt. One will be the broth that will accompany our aspic can be served cold or hot depending on the season.
In the other half of the broth, add the gelatine previously soaked in cold water for ten minutes and squeezed.
Melt the gelatine thoroughly and then pour the broth into the Gourmand moulds filled with the vegetable bronoise.
Place in the fridge for at least 2 hours, then turn out and serve the vegetables with the broth previously kept aside.