Bavarian Cream with Artichokes and Shrimps

For the Bavarian cream with artichokes and shrimps, sweat cleaned and quartered artichokes with the finely chopped vegetables in olive oil and mix in the chicken stock. Add martini, white wine, coriander and salt and reduce.

Puree in a blender, pass through a sieve and strain. Mix with olive oil, add a little lemon juice and gelatin leaves, let cool, then fold in the yogurt.

Sauté chopped shallots, parsley, chopped mushrooms and olives in oil, steam, puree in blender and add one gelatin sheet.

Spread the mixture on a baking tray, refrigerate. When firm, cut out slices.

Fill round ramekins 1/4 full with artichoke mousse, place vegetable slice on top and fill with mousse to 2 mm below rim.

Chop artichokes and saute with garlic, spice sprigs in covered pot. Cook shrimp in shrimp stock.

Prepare vinaigrette, peel tomato, cut into cubes and add chopped olives. Mix the vinaigrette with the gelatine leaf.

Cover Bavarian cream with olive vinaigrette and refrigerate.

Place Bavarian cream and three shrimp on plates.

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