Radish Salad with Vegetable Mousse

Ingredients

• 8 sheets gelatin
• 400 g kohlrabi
• 2 shallots
• 1 bunch arugula
• 1 tsp butter
• 1 tbsp Olive Oil
• 80 ml vegetable broth (instant, glass)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 200 g heavy cream
• 400 g radishes
• 2 tbsp vinegar

Instructions

1. 1.

   Peel and dice the kohlrabi into small cubes. Peel the shallots and finely dice them. Wash, trim, and roughly chop the arugula.

2. 2.

   Soak the gelatin in cold water.

3. 3.

   Heat the butter in a pot and sauté the shallots until translucent. Add the kohlrabi and cook over medium heat for about 3 minutes while stirring, then add the broth and cover to simmer for about 10 minutes. Stir in the arugula, then puree the mixture with an immersion blender, seasoning with salt, pepper, and lemon juice.

4. 4.

   Dissolve the gelatin by gently heating it in a small pot until fully liquefied, then stir into the purée and let cool. Whip the heavy cream until stiff peaks form; fold it in as soon as it starts to thicken. Transfer everything to a bowl, smooth the surface, cover, and refrigerate for 3–4 hours until set.

5. 5.

   For serving, clean, wash, and slice the radishes thinly. Mix vinegar, salt, pepper, and olive oil together, taste, then fold in the radish slices and arrange on plates.

6. 6.

   Use a wet spoon to scoop small mounds of mousse onto the radish salad, garnish with arugula, and serve.