Gorgonzola Piccante Bavarian Cakes
With Honey-Flavoured Vegetable Bites

Soak the gelatine in cold water.
Pour the milk into a saucepan, bring to the boil, add the egg yolks and cook for 1 minute.
Add the cubed Gorgonzola and the squeezed gelatine.
Blend and leave to cool.
Whip the cream and gently add it to the mixture.
Pour the mixture into 4 single-portion moulds and place them in the refrigerator.
Chop the vegetables into small bites, cook the carrot and the celery in boiling water for 3 minutes, add the courgette and the shallots and cook for another 3 minutes.
Drain the vegetables and place them into a bowl with water and ice.
In a saucepan, melt the honey with some water, add salt and pepper.
Add the vegetables, stir and leave to cool.
Take the moulds out of the fridge and dip them in a bowl of hot water for a few seconds, to allow for easy content detachment.
Place each Bavarian cakes on a serving dish, decorate with the vegetable bites and serve.