Green Salad with Herbed Buttermilk Jelly
Ingredients
- For the buttermilk gelatin
- 10 blown Eggshells
- butter
- 6 sheets white gelatin
- 500 milliliters Buttermilk
- 200 grams Whipped cream
- lemons (juice)
- 1 bunch Basil
- 1 bunch parsley
- 1 bunch Chives
- 1 bunch Dill
- salt
- freshly ground peppers
- sugar
- For the salad
- 1 bunch Arugula
- 1 bunch Basil
- 1 bunch Watercress
- 1 bunch Cress
- 4 Cherry tomatoes
- 4 Pear tomatoes
- 2 Tbsps White vinegar
- 1 tsp Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps olive oil
Preparation steps
For the buttermik gelatin: Seal the egg shells with the butter. Chill until set.
Soak the gelatin sheets in a bowl of cold water until softened, about 10 minutes.
In a bowl, whisk the buttermilk with the cream and lemon juice. Stir in the herbs and season with salt, sugar and pepper to taste.
Remove the gelatin and squeeze the excess moisture from the sheets. Place in a small saucepan and heat gently until dissolved. Stir into the buttermilk mixture. Fill the eggshells with the buttermilk mixture and allow to set in the refrigerator.
For the salad: Rinse the lettuce and spin dry.
Cut the tomatoes in half.
For the dressing: In a bowl, whisk the vinegar with the mustard and sugar, and season with salt and pepper to taste. Gradually whisk in the oil until emulsified. In a bowl, toss the lettuce with the dressing until thoroughly combined.
For serving: Divide the salad between plates. Peel the egg-shaped jelly and place on top of the salads.
