Preparation time approx. 40 min
Blend basil leaves with 1 dash of olive oil until creamy. Stir through with yogurt, season with salt, ground coriander, pepper and a squeeze of juice from a lemon.
Boil tomatoes over, cool, peel, seed, chop, mix with yogurt cream.
Soak gelatine, squeeze out, heat with a little bit of water, let it melt, stir into the cream.
Stir in 4 tbsp whipped cream.
Whip egg whites with a pinch of salt to egg whites and fold in.
Pour the mixture into cooled cups or ramekins lined with olive oil and cool until set (takes about 2 hours).
For the leaf salad, clean 2 handfuls of kitchen herbs. Chop basil into small pieces. Mix remaining ingredients to make a marinade. Marinate the kitchen herbs.
Turn out cream, add leaf salad, maybe decorate with chopped tomatoes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!