Cucumber and tomato aspic

Ingredients for 4 servings:

• 4 straight cucumbers, approx. 20 cm long
• 24 cherry tomatoes
• 250 ml water
• 50 ml vinegar, 5%
• 50 ml apple cider vinegar, 5%
• 1 tsp vegetable stock powder
• 23 g gelatin powder, white, approx. 2.5 sachets
• 1 tsp dill, fresh, finely chopped
• Salt and pepper, freshly ground
• Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 35 minutes

Very refreshing in summer

You will need a mold for filling the pan; a 1 liter ice cream mold works best. Peel the cucumbers, cut them in half lengthwise, and scrape out the seeds. Bring the ingredients for the stock, except for the dill, to a boil, season with spices, and cook the cucumber halves for 2-3 minutes until al dente. Do this in two batches if necessary. Allow to cool slightly. Place two cucumber halves side by side in the mold, place 6 cherry tomatoes into each of the scraped-out cucumbers, and cover with the other two halves. Do the same again. Now pour the stock over the cucumbers, adding a little water if necessary until everything is covered. Carefully pour the stock back into the pot, stir in the gelatin, and let it swell a little, stirring occasionally with a whisk. Then stir in the dill, heat until just before boiling point, and pour it over the cucumbers. Shake gently to allow any remaining air to escape. Let it cool in the kitchen and refrigerate overnight. Use a sharp knife when slicing to prevent any tearing. Serve with crispy fried potatoes and a little remoulade, or simply on brown bread.