Summary

Ingredients

• 3 sheets gelatin, white
• 35 g wild arlic
• 1 shallot (s)
• some butter
• 150 ml milk
• 150 ml cream
• 150 ml sour cream
• salt and pepper

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Instructions

1. Soak gelatine in cold water for about 10 minutes.
2. Wash the wild garlic, shake well dry, put some leaves aside for the garnish, cut the rest into strips.
3. Peel shallot, dice finely, steam in butter. Add to the wild garlic, puree together with the milk either in the mixer or with the knife of the hand mixer.
4. In the meantime, heat the cream and dissolve the squeezed gelatine in it. Add to the pureed mass, mix briefly, pour through a fine sieve.
5. Stir in the sour cream, season with salt and pepper.
6. Divide into four small glasses, let set for at least four hours, but preferably overnight.
7. Garnish with the remaining wild garlic leaves, smoked salmon trout, salmon, trout fillets, shrimp or cooked half quail eggs.