Savory Vegetable Beef Gelatin with Cream Dip
Ingredients
- For the gelatin
- 8 sheets clear gelatin
- 500 milliliters Beef stock (or fresh beef broth)
- 100 milliliters dry white wine
- 3 Tbsps White vinegar
- salt
- freshly ground white peppers
- 125 grams blanched Diced vegetables (such as carrot, celery, zucchini, kohlrabi)
- 1 Tbsp freshy chopped parsley
- 300 grams cooked Beef tip
- 1 handful Spinach
- For the cream dip
- 125 grams Crème fraiche
- 2 Tbsps Crème fraiche
- 1 Tbsp freshly grated Horseradish
- 1 Tbsp lemon juice
- salt
- freshly ground white peppers
- 2 Tbsps scallions
- For serving
- 6 Cherry tomatoes
- 4 Portion forms (or mugs, each about 250 ml)
- Horseradish (chips)
- Spinach
- 4 small firm Tomatoes (for garnish)
- Leeks
Preparation steps
Chill baking dishes or mugs. Soften gelatin sheets in cold water. Heat beef stock with wine. Squeeze gelatin, dissolve in stock mixture, stir in vinegar and season with salt and pepper.
Cut boiled beef into small cubes. Rinse spinach, pat dry and puree with about 75 ml (approximately 1/3 cup) gelatin mixture. Stir parsley into spinach mixture and divide among chilled baking dishes. Return dishes to refrigerator and leave until set.
Mix vegetables and boiled beef and distribute over set spinach gelatin. Carefully pour remaining gelatin mixture over vegetables and beef and return dishes to refrigerater until set, about 3 hours.
For the cream dip, mix sour cream, lemon juice, crème fraîche and horseradish, season with salt and pepper and stir in chives.
For garnish, rinse the 4 small, firm tomatoes. With a small sharp knife, peel each tomato thinly in one long strip. Tightly roll and shape each strip to resemble a rose.
Immerse dishes in hot water and turn gelatin out onto plates. Garnish each serving with a tomato rose, chive stems, spinach, cream dip, cherry tomatoes and horseradish chips. Serve remaining cream dip on the side.
