- 500 grams white pepper
- Salt (and white pepper)
- 200 grams shelled Peas (or frozen)
- 1 bunch Radish
- 200 grams Smoked turkey breast (or cooked ham)
- 6 sheets silver Gelatin
- 500 milliliters Vegetable broth
- 4 tablespoons Balsamic vinegar
- 3 teaspoons Sugar
- freshly ground pepper
Rinse the asparagus, trim the woody ends and cook in boiling salted water for 5 minutes. Add the peas and cook for another 5 minutes. Drain the asparagus and peas.
Rinse the radishes, trim and slice. Arrange the vegetables and turkey in 2 deep serving dishes.
Bloom the gelatin in cold water for 5 minutes. Squeeze out the excess water from the gelatin and stir over low heat with the broth. Add the vinegar and sugar and season with salt and pepper. Carefully pour over the vegetables.
Chill in the refrigerator until set.