Sulz of Limousin Beef with Shallots Vinaigrette and Garden Herbs

Soak the gelatin in cold water, squeeze and dissolve in the lukewarm soup.Blanch the cherry tomatoes and the large tomatoes, rinse and peel off the skin.Cut the cherry tomatoes in half and make concassée from the large tomatoes.Cut the young vegetables julienne and blanch with the young leeks and green asparagus.Peel the white asparagus and cook until crisp. Then cut the boiled beef into thin strips and then put different layers of asparagus, cherry tomatoes, julienne young leeks and boiled beef in any mold and refrigerate for at least 2 hours.

Make a vinaigrette from the paradeisconcasser, shallots, young onion, olive oil, salt, pepper, sugar with balsamic vinegar. Arrange the mush on a plate with some lettuce, vinaigrette and chives.

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