Vegetable aspic à la Gabi

Ingredients for 4 servings:

• 1 small cauliflower, cut into small florets
• 125 g mushrooms, fresh, whole
• 1 pepper(s), red, cut into strips
• 1 green bell pepper(s), cut into strips
• 500 ml water
• Salt
• 4 tbsp vinegar
• Tabasco
• Sugar
• 6 sheets of white gelatin
• 12 green olives, stuffed, sliced

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Bring the water to a boil with salt and vinegar, cook the cauliflower and mushrooms for 7 minutes, and then remove. Then bring the bell pepper strips to a boil and remove. Season the vegetable broth with Tabasco and sugar. Soak the gelatin in cold water for 10 minutes, squeeze out the excess water, and dissolve it in the hot broth. Rinse 4 large chilled cups with it to form a thin layer of jelly. Allow the vegetables and olives to set slightly in the broth, then pour into the cups and chill in the refrigerator for 2 hours. Then briefly dip the cups in hot water and turn them out. Serve with remoulade sauce.