Vegetable Jelly

Sauté the shallots in a little butter, add the mushrooms and continue to sauté. Extinguish with white wine, add whipping cream and milk and let it bubble up. Add the sprigs of herbs. When the mushrooms are cooked soft, remove the herb sprigs, whisk the stock with a blender and strain through a fine sieve and season with salt and a pinch of nutmeg.

Soak the gelatine in cold water and add to the hot stock form. Clean the vegetables and soften them in salted water.

In a baking dish, layer the vegetables alternately with the vegetable jelly. To do this, cool the individual layers in the refrigerator. Then add the next layer.

Serve the vegetable aspic with cold tomato sauce and crème fraîche.

ml

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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