Vegetable Mousse with Leaf Salad

Defrost the peas in a sieve.

Peel the yellow beets and boil them in lightly salted water until soft.

Soak the gelatine in cold water.

Heat the margarine in a small saucepan and sauté the peas in it. Pour the still hot peas into a blender jug, add two soaked gelatine sheets and puree. Add 100 ml Rama Cremefine to the pea puree, season with salt and pepper and blend again. Pour the finished pea puree into a bowl.

Place the softly cooked yellow beets in a blender jug with three sheets of gelatin and blend as well. Add 150 ml Rama Cremefine, season to taste and blend finely.

Line four ramekins with a little oil and alternate yellow and green mousse, making sure that the pea puree is only half the amount. Then put the ramekins in the refrigerator for an hour.

For the salad, wash the leaves and pluck them into bite-sized pieces. Mix the ingredients for the vinaigrette vigorously and marinate the salad.

Turn the vegetable mousse out onto plates, arrange the salad decoratively and serve garnished with parsley leaves.

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