Vegetable Jelly with Peanut Crème

To make the vegetable broth place the tomatoes, shiitake mushrooms and kombu in 1.2 litres of water and leave to steep for approx. 2-3 hours. Trim the mushrooms. Peel the ginger, onions, leek and celery and cut into thin slices. Bring the broth to the boil and skim off any foam. Add the vegetables and continue simmering at low heat for another 45 minutes or so. Pour the broth through a fine sieve and place aside. Wash the shiitake mushrooms. Squeeze the excess liquid out of the mushrooms and the dried tomatoes. Then dice finely.

To make the vegetable jelly blanch the babycorns and the okra in salted water separately. Dab dry and cut into 5 mm thick slices. Cut crosses into the tomatoes, pour boiling water over them. When the skins start to come away, peel and halve the tomatoes, remove the tops and seeds, and dice the flesh finely. Place the pepper, skin side up, on a baking tray lined with baking paper. Grill for approx. 4-6 minutes in the oven, then plunge into iced water, peel off the skin and dice. Set 350 ml of the broth aside. Put the mushrooms, corn, okra, pepper, dried and fresh tomatoes in the remaining cooled broth and marinate in the fridge for approx. 30-40 minutes.

Bring the 300 ml of broth you have set aside to the boil, stir in the gelatine and season with sugar and soy sauce. Drain the marinated vegetables, dab dry and arrange in 10 small glasses or jars. Pour the jelly mix over them and chill for approx. 2 hours.

To make the peanut crème, combine the peanut butter, peanut paste, dairy cream and the rest of the broth. Serve the vegetable jellies with the peanut crème and garnish with chervil if you like.