Vegetable jelly with mushrooms
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ingrediencie
2 cubes meat broth 600 ml water 200 ml white wine 1 KL whole black peppercorns 2 pk bay leaves 1 pk carrots 200 g cauliflower 200 g broccoli 1 pk zucchini 100 g peas 80 g gelatin a little salt a little caster sugar a little wine vinegar 100 g sterilised mushrooms a little parsley 1 KL whole allspice
procedure
1.
Boil the bouillon cubes in water. Make up the wine and seasoning and add the chopped and cut up Vegetable Recipes to the stock. Remove the cooked Vegetable Recipes, pour cold water over them and let them drain.
2.
Soak the gelatine in a third of the cooled broth and let it swell for about 15 min. Heat the remaining stock, add the gelatine and let it dissolve slowly. Season with salt, sugar, vinegar and stir.
3.
Pass the jelly through a thick sieve and stir in the cooked Vegetable Recipes and sliced mushrooms. Pour the jelly into a smaller bundt tin and refrigerate to set.
4.
Before serving, dip the bottom of the mould briefly in hot water and tip out. Garnish the jelly with chopped parsley.
