Cold Dish with Aspic Cubes

Quarter the fennel bulbs and soften in the vegetable soup without lid. Blend with a hand blender and cool. Pepperoni clean and halve. Remove the stalks, partitions and seeds, dice the rest very finely. Mix the fennel puree with cream yogurt, kefir and lemon juice and whisk. Add pepperoni cubes, rose paprika and plenty of freshly ground white pepper. Chill.

For the vegetable aspic cubes, grill the peppers whole in the oven, turning frequently, until the skin comes off dark blue. Cool briefly, then peel, halve, seed, remove dividing walls and cut into fine strips about 2 cm long. Chop gherkins and silver onion. Soak gelatine leaves in cold water and squeeze out. Gently heat the cayenne, vinegar, white wine pepper and a little salt and let the gelatine melt in it. Add the chopped vegetables to the gelatin liquid and mix well. Pour out into a rectangular dish about 1 to 2 cm thick and set in the refrigerator. Remove from the mold and cut into lozenges. Place in the cool cold dish and decorate with fennel greens.

Tip: Use creamy natural yogurt for an even finer result!

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