Cream Cheese And Vegetable Stack - cooking recipe

Ingredients

2-3 None carrots, peeled and finely grated
2 None small zucchini, finely grated
1 bunch radishes, finely grated
2 oz crispbread
3 tbsp butter
1 tsp gelatin
1/4 cup breadcrumbs
3/4 cup reduced fat cream cheese
2/3 cup milk
4 None eggs

Preparation

Place the grated vegetables into separate bowls and season with salt. Next, finely chop the crispbread and mix it with the butter. Dampen 4 small plates, then place a 3 inch wide, tall baking ring into the middle of each one. Spoon the crispbread mixture into each one and press down firmly, then refrigerate.
Soak the gelatin in a 1/4 cup of cold water. Next, mix the cream cheese and the milk together to form a thick liquid, then season. Squeeze the moisture out of the grated vegetables, and place them on separate pieces of paper towel to drain. Pat them dry with another paper towel, then return them to their separate bowls. Add a teaspoon of breadcrumbs to each portion of vegetables.
Pour the gelatin mixture into a small pan with 2-3 tablespoons of cream cheese until the gelatin has dissolved, then pour it into the rest of the cream cheese and mix thoroughly. Spoon 1-2 tablespoons of the mixture onto each of the chilled crumb bases and refrigerate again for 10 mins. Next, spoon the radishes in a thin layer on top of the cream cheese and return to the refrigerator again for 10 mins. Repeat the process with the rest of the vegetables and cream cheese layer, remembering to chill the stack each time. Finish with a layer of cream cheese, then chill the stacks for 2 hours.
Boil the eggs for 10 mins, then plunge into cold water. When cool enough to handle, peel off the shell and slice. When ready to serve the stacks, carefully remove the baking ring and decorate with the boiled egg.