Yogurt Aspic with Vegetables

Ingredients

• 2 Zucchini
• 150 g Mushrooms
• 2 carrots
• 400 g pumpkin flesh
• 1 red bell pepper
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 9 sheets gelatin
• 450 g Greek yogurt
• 150 ml whipping cream
• 150 g crème fraîche

Instructions

1. 1.

   Wash, trim and slice the zucchini. Clean and finely chop the mushrooms; peel and slice the carrots. Slice the pumpkin flesh as well. Wash, halve, clean and dice the bell pepper.

2. 2.

   Heat olive oil in a large pan, sauté the mushrooms and vegetables while turning occasionally for about 15 minutes. Season with salt and pepper. Remove from heat, drain on kitchen paper and let cool.