Difficulty:[usr 2]
Cook the peeled green beans, the sliced carrots and other thinly sliced new vegetables in salted boiling water, cool and drain.
Soak the gelatin sheets to soften them.
Put the cream in a saucepan and bring to a boil, add the vermouth and the gelatin drained off the heat.
Mix, salt, pepper, add the tabasco, lemon juice and a little grated nutmeg.
Clean and finely chop the herbs.
Put half of the green beans in the bowl of a blender, blend, and add the cream.
Drain the hearts of palm and quarter them lengthwise.
In a galantine mold (white terrine) pour a layer of green cream, sprinkle with herbs, add a layer of baby vegetables, a layer of green cream and a layer of hearts of palm and so on until the filling is complete. terrine..
Refrigerate for at least 5 hours.
Plate up in slices, serve with a spicy vinaigrette.
Chef Hubert's culinary ideas
