Thinly slice the carrots into rings and cook them in salted boiling water along with the green beans, peas, turnips, zucchini, and celeriac until tender. Peel the tomatoes. Cool and drain all vegetables thoroughly.
Bring the heavy cream to a boil, add the sliced mushrooms, season with salt and pepper. Remove the mushrooms, chop finely, then stir the jelly into the hot cream. Add the vermouth and chopped mushrooms. Keep the mixture lukewarm for assembling the terrine.
In a terrine mold, pour a thin layer of the cream mixture. Arrange the green beans lengthwise on top, cover with another layer of mixture. Alternate layers with the remaining vegetables, placing sliced tomatoes in the center. Fill the mold completely, press down firmly, and refrigerate for 12 hours.
Serve accompanied by diced tomatoes dressed with raspberry vinegar and olive oil, garnished with fresh chervil and chives.
Note: Enhance with a mix of chopped herbs in the cream mixture. If jelly is unavailable, substitute with at least 12 gelatin sheets.
Chef Hubert's culinary ideas
