Brawn with basil cream

Name: Brawn with basil cream
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 300 g cooked boiled fillet of beef (see recipe "classic boiled beef"); 50 g dried tomatoes; 50 g Caper apples (glass); 3 sheets white gelatine; 375 ml Tafelspitzbrühe (see recipe "Classic Tafelspitz"); 1⁄8 l light balsamic vinegar; 7-10 Tbsp salt, pepper; 1 Egg (Gr. M); 6 Stem(s) Basil; 100 g Schmand; 2 TABLESPOONS mayonnaise; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
not easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

300 g cooked boiled fillet of beef (see recipe "classic boiled beef")
50 g dried tomatoes
50 g Caper apples (glass)
3 sheets white gelatine
375 ml Tafelspitzbrühe (see recipe "Classic Tafelspitz")
1⁄8 l light balsamic vinegar
7-10 Tbsp salt, pepper
1 Egg (Gr. M)
6 Stem(s) Basil
100 g Schmand
2 TABLESPOONS mayonnaise
7-10 Tbsp Cling film

Directions

1
For the aspic cut the meat into cubes of about 1 cm. Cut the tomatoes into strips. Cut caper apples in half. Mix everything and distribute in six preserving jars (each approx. 140 ml).
2
Soak gelatine in cold water for about 5 minutes. Bring the stock to the boil, remove from the heat and allow to cool briefly. Squeeze the gelatine well and dissolve in the hot stock. Stir in vinegar and season to taste with salt and pepper.
3
Spread the stock into the prepared glasses, let it cool down. Cover with cling film and chill for at least 4 hours, preferably overnight, until the aspic is firm.
4
Meanwhile, for the cream, boil the egg hard for about 8 minutes. Wash the basil, shake dry and pluck the leaves from the stalks. Finely puree the sour cream, mayonnaise and basil with a hand blender.
5
Season to taste with salt and pepper. Peel the egg, chop finely and stir into the cream. Arrange aspic and cream. Add ciabatta as starter. Or serve double the amount as main course with fried potatoes.
6
Lasts 3-4 days in the refrigerator.