Tafelspitz-Gemüse-Gelee

Ingredients

• 8 sheets white gelatin
• 500 ml meat stock (or fresh tafelspitz broth)
• 100 ml dry white wine
• 3 tbsp white wine vinegar
• Salt
• white pepper (freshly ground)
• 125 g blanched vegetable cubes (carrot, celery, zucchini, kohlrabi)
• 1 tbsp finely chopped parsley
• 300 g finely cooked tafelspitz
• 1 handful spinach leaves
• 125 g crème fraîche
• 2 tbsp crème fraîche
• 1 tbsp horseradish (fresh grated)
• 1 tbsp Lemon Juice
• Salt
• white pepper (freshly ground)
• 2 tbsp chives rolls
• 6 Cherry tomatoes
• 4 serving molds (about 250 ml each; alternatively cups)
• horseradish root (shaved strips)
• spinach leaves
• 4 small firm tomatoes (for decoration)
• chive stems

Instructions

1. 1.

   Place the molds or cups in the refrigerator. Soak the gelatin in cold water. Warm the meat stock with wine. Squeeze out excess water from the gelatin and dissolve it in the stock, seasoning well with vinegar, salt, and pepper.

2. 2.

   Cut the tafelspitz into small cubes. Wash, rinse, and pat dry the spinach; blend with about 75 ml of gelling liquid, stir in parsley, and spread as a mirror on the molds (cups), letting set in the refrigerator.

3. 3.

   Mix vegetable and tafelspitz cubes and distribute over the spinach gel, gently pouring the remaining gelling liquid over them. Chill again for about 3 hours until firm.

4. 4.

   Whisk sour cream with lemon juice, crème fraîche, and horseradish; season with salt and pepper and fold in chives.

5. 5.

   For tomato roses, wash tomatoes. Using a small sharp knife, cut at the blossom base and peel the skin in one piece thinly. Roll the skin around a finger, trim, and shape into a rose.

6. 6.

   Briefly dip the molds in hot water and pour the aspic onto plates. Garnish with tomato roses, chive stems, and a few spoonfuls of sauce; serve with cherry tomatoes and horseradish strips.