Vegetable Jelly

For the jelly, briefly roast the fennel seeds in a frying pan without fat. Drain the tomatoes and roughly chop them.

Halve the vanilla pod lengthwise and scrape out the pulp. Crush garlic. Clean chili pepper, cut in half lengthwise and remove seeds. 2.

Heat stock with 200 ml water and vermouth in a saucepan.

Add vanilla bean, tomatoes, fennel seeds and pulp, bay leaf, chili, garlic and vinegar. Season stock heartily with salt, bring to a boil once and remove from heat. Pull stock.

For the chowder, rinse and clean the zucchini, clean and peel the carrots and celery. Cut everything into paper-thin slices.

Cook zucchini in salt water for 30 seconds, remove, rinse and drain well on paper towels. Cook carrots and celery in turn in salted water for about 2 minutes, rinse and drain on kitchen roll. Cut celery slices in half perhaps one more time.

Soak gelatine in cold water for 10 minutes. Pour stock through a fine sieve into a second saucepan. Allow stock to boil once, perhaps seasoning. Squeeze gelatine and let it melt. Allow stock to cool for 15-20 minutes. Cover a baking dish with cling film: The foil should rise 3-4 cm above the rim.

5. fill tureen ½ cm high with stock, set aside to cool and gel slightly. Place 4 zucchini slices lengthwise in the dish, cover with stock and gel slightly. Add carrots, celery and remaining zucchini.

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