• Difficulty medium
  • Preparation 2,5 hours
  • Tipology appetizer
  • Portions 4


  • 1 package of salted shortcrust pastry
  • 1 pack of squid ink cream
  • 4 courgettes
  • 1 spring onion
  • pure silver Gold Chef flakes


Photo and recipe have the only purpose of presenting the product(*).

Roll out the shortcrust pastry and, with the help of a round mould, cut small circles that are about 5-6 cm in diameter. Bake at 170°C for 20 minutes until golden. Let cool.

Prepare the aspic by roughly cutting the courgettes and spring onion. Boil for 10 minutes and blend everything with a blender. Melt 4 sheets of gelatin in cold water, add them to the blended vegetables and cook over low heat for 2 minutes, stirring continuously. Let cool. Pour the mixture into the moulds and refrigerate for 2 hours.

Plate 3 pastry rounds on each serving dish. Add the cream of squid ink and lay the courgette aspic on top.
Decorate the surface of the aspic by applying the Gold Chef edible silver flakes with kitchen tongs.