Dice the bread very small, then toast in the oven at 180°C for about 12 minutes. Take it out and season it with salt, pepper, minced basil leaves and the juice of ½ orange. Then transfer on a 15 mm
large cake mould. Soften sh glue in cold water. Boil up milk in a small pan, take it from stove, add salt, pepper, and jelly. When cooled down, combine with yoghurt, mascarpone cheese and gorgonzola
previously sifted or passed in the potato masher. Mix altogheter, transfer into the cake mould and leave it stand for at least 1 hour in the fridge. In the meantime, boil up water with diced carrots and courgettes, take it from stove and add jelly. Garnish with basil leaves, and put it in the fridge for another 10 minutes. Serve cool. Optionally, serve with salad mix or diced fresh tomatoes.