Sorrel tastes like spring. Especially if you pair it with young vegetables or perhaps simply with young potatoes.
Soak gelatine leaves in cold water for 10 minutes. Then pour off the water. Let the gelatine melt in a hot water bath.
In the meantime, make the eggs 8 min, quench, peel. Rinse and chop the sorrel.
Stir sour cream or crème fraiche and sour milk well, season with salt, freshly ground pepper and sugar.
Stir a few tablespoons of the amount into the dissolved gelatin. Then fold this into the large quantity.
Chop the cooled eggs and fold into the mousse with the sorrel. Set in the refrigerator.
Make cooked, peeled potatoes. Peel before serving, if desired. Melt the butter and place on the table with the potatoes and the mousse.
Serve with an apple and carrot leaf salad.
Nutritional value – one unit includes:
Kitchen Tips
Frankfurter Green Sauce. If you wish, just as true to the original recipe – you can mix other fresh spring herbs with sour milk and sour cream or crème fraiche.
If you collect sorrel the same, be sure to take young leaves if possible. The older ones taste unpleasantly sharp.
Sorrel also tastes good as a leaf salad either mixed with other wild herbs (chickweed, watercress, dandelion, daisies) or with young, tender spinach leaves. Sorrel pure tastes too sour.
In Frank
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