- 2 Fennel bulbs
- 3 sheets Gelatin
- 2 tablespoons Lemon juice
- 400 grams Whipping cream
- Cayenne pepper
- 1 teaspoon grated Orange peel
- 200 grams Whipping cream
- For the vegetable salad
- 3 Carrots
- 50 milliliters Vegetable broth (instant powdered)
- 1 Lemon (juiced)
- 6 tablespoons Olive oil
- 1 pinch Sugar
Cut the green of the fennel bulbs and finely chop.
Soak the gelatin in cold water. Heat the lemon juice and dissolve the gelatin in it. Remove from heat, stir in the sour cream and season with salt, cayenne pepper and orange zest to taste. Leave for about 30 minutes in the refrigerator until the mixture starts to gel. Whip the cream until stiff and fold with the fennel greens with the sour jelly mixture. Pour into 4 serving molds and cover with foil in the refrigerator for 3 hours until firm.
Rinse the fennel bulbs, trim and cut in half. Peel the carrot. Cut both lengthwise into thin slices.
Whisk the broth with lemon juice, 4 tablespoons of olive oil, salt, pepper and sugar and mix with the salad ingredients. Cover and let sit for about 2 hours.
Peel the potatoes and cut into thin slices. Heat the remaining olive oil and brown the potato slices over medium heat until crispy. Season with salt and pepper and let drain on paper towels.
To serve, place the molds briefly in hot water, put onto a plate and serve with salad and roasted potatoes. Serve with sprinkled parsley.