Radish Salad with Vegetable Mousse
Peel and finely dice the kohlrabi. Peel and dice the shallots into small cubes. Rinse and coarsely chop the arugula.
Soak the gelatin in cold water.
In a saucepan, heat the shallots with the butter until soft, then add the kohlrabi and sauté over medium heat for about 3 minutes. Continuously stir and braise with the broth for about 10 minutes. Stir in arugula and purée everything with a hand blender, then season with salt, pepper and lemon juice.
While still wet, heat the gelatin in a small saucepan over low heat until dissolved, then add it to the purée. Let cool. Whip the cream until stiff, then combine everything in a bowl. Cover and let sit in the refrigerator for about 3-4 hours.
Once ready to serve, rinse and thinly slice the radishes. Mix together the vinegar, salt, pepper and oil, season the radishes to taste, and arrange on plates.
To serve, pour the mousse over the radish salad, garnish with arugula.