Shrimp, goat cheese and cherry tomato aspic

Spray the inside of the molds with vegetable oil and wipe off the excess with a paper towel.

Put the gelatin in a bowl, pour cold water over and whisk; set aside until fully dissolved, about 5 minutes.

Bring the consomme to a boil in a saucepan, turn off the heat and pour it over the gelatin; make sure it is well dissolved.

Reserve a quarter cup of the gelatin for later.

Pour about a sixteenth of an inch (1.5 mm) of gelatin into each mold and freeze about 3 minutes.

Cut the carrot slices into shapes with cutters and set them on the gelatin; put red bell pepper inside the diamond shapes.

Return the molds to the freezer for a couple of minutes until set, add another layer of gelatin and freeze about 2 minutes more.

Halve the cherry tomatoes lengthwise or crosswise with a serrated knife, prepared in advance so the gelatin is not left somewhere hot where it would melt.

Add the shrimp and fill the spaces with cherry tomatoes, leaving room for basil and goat cheese; fill the molds with gelatin.

Cut the basil into a thin chiffonade, scatter a little over each aspic, cover with gelatin and refrigerate until firm.

Blend the goat cheese with the reserved gelatin, adding the leftover gelatin to thin it, about three quarters of a cup of gelatin in total.

Pour the goat cheese mixture over the set aspics and refrigerate at least 6 hours.

Trim a red leaf lettuce leaf round and set it in the centre of the plate.

Dip each mold in hot water 20 to 30 seconds to warm it, unmold, dry, and garnish with tomato chips.