Flute and cut the carrots into rings. Cook in salted boiling water with the rest of the vegetables. Peel the tomatoes. Cool and drain the vegetables.
Bring the cream to the boil and stir in the sliced mushrooms.
Salt and pepper, remove the mushrooms, chop them.
Stir the jelly into the hot cream, add vermouth and mushrooms, keep the mixture lukewarm to mount the terrine.
In the bottom of a galantine mold, pour a layer of mixture, arrange the green beans
lengthways on a the bottom of the terrine, cover with a layer
of mixture, continue by alternating the vegetables, place the tomatoes in the middle
When the terrine is full, pack it down. Refrigerate for twelve hours.
Accompany with diced tomatoes, drizzle with raspberry vinegar
and olive oil, garnish with herbs.
Note:you can add a mixture of chopped herbs to the device. If there is no jelly, you can use gelatin sheets, in this case count at least 12 sheets.
Chef Hubert's culinary ideas
