Mousse of the Sweetbread

Rinse the sweetbreads under running water with care, clean and cut into pieces. Clean, rinse and coarsely chop the vegetables. Peel the shallots, dice them coarsely and sauté them in butter in an ovenproof dish until soft. Add the vegetables and sweetbreads and sauté, deglaze with clear soup, wine and vermouth.

Put the dish in the preheated oven (200 °C, gas 3) on the middle shelf, cook the mousse for half an hour, then pour it into a sieve, collect the stock and put it aside for the jelly. Finely grind the vegetables and sweetbreads first in a hand blender, then pass through a sieve.

Soak the gelatine in cold water. Fold 100 g double cream and port wine into the sweetbread mixture. Allow the gelatine to melt at a low temperature, then fold into the sweetbread mixture and season with salt, cayenne and sherry vinegar. Separately, whip the remaining heavy cream and the whipped cream until stiff, then fold into the sweetbread mixture. Pour the mixture into a greased baking dish, smooth it out and refrigerate for 3-4 hours with the lid closed.

For the jelly, soak the gelatin in cold water. Pour the stock set aside through a clean dishcloth and add vermouth and wine to make up to a quart. Allow gelatin to melt at low temperature and fold in. Pour the stock into a shallow dish and set aside to cool for 2-3 hours.

To turn out, cut the edge of the baking dish with a kitchen knife l

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