Vegetable aspic with Provençal herb mayonnaise

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut it into small florets. Peppers clean, wash and cut into small cubes. Wash and drain the mushrooms. Cook broccoli in boiling salted water for 5-8 minutes.

2. 2

   Blanch the diced peppers separately for 3-5 minutes. Cook mushrooms for 1 minute until bubbly. Drain vegetables and let them cool down. Put corn on a sieve to drain. Soak gelatine in plenty of cold water.

3. 3

   Peel the eggs and cut them into slices with an egg slicer. Dissolve squeezed out gelatine in a saucepan, then stir in the stock. Season the aspic stock with a little vinegar. Rinse a small box mould (3/4 l capacity) with cold water.

4. 4

   Pour in a thin layer of aspic stock and let it solidify in the refrigerator. Cover with slices of egg and red pepper. Then cover again with a thin layer of aspic and let it set. Now lay a layer of broccoli, mushrooms and corn.

5. 5

   Spread the rest of the paprika on this after gelling. At the end of the cooking time, lay egg slices again and cover with aspic stock. Let aspic stand overnight. To serve, place the dish briefly in hot water and turn the aspic over onto a plate.

6. 6

   For the mayonnaise, beat the egg, vinegar, salt and mustard until foamy. Then gradually add the oil. Stir in the yoghurt. Wash parsley, thyme and basil and chop finely. Peel and chop the onion.

7. 7

   Stir herbs and onions into the mayonnaise and season with salt and pepper. Cut aspic into slices and arrange on plates with some salad. Serve with mayonnaise. Serve with roasted wholemeal baguette with butter.