For 1 loaf pan of 1, 5 liters, divide the cauliflower and broccoli into roses and cook in salted water until al dente. Lift out, chop the stems, put only the really tender roses in a large enough bowl. Return the stems and stalks to the pot and make absolutely soft.
Now blend with whipping cream in a hand mixer and season heartily. Measure out 5 tbsp of this, whisk with the agar agar until smooth and stir into 3/4 l of the total. Simmer gently for two min, stirring throughout.
Line a loaf pan with foil, pour in a thin layer of jelly and set. Layer in broccoli and cauliflower florets, repeatedly spreading evenly of the jelly in between, also diced chicken to taste. The jelly layer should form a smooth surface at the end.
Set in the refrigerator until the next day. To serve, turn out, cut into slices and arrange on plates.
Garnish with a blob of herb sauce and serve the rest of the sauce separately. For the sauce, put the kitchen herbs in a hand blender, whisk with olive oil, salt, pepper, egg yolks and apple cider vinegar until smooth, then add as much hot clear soup to the running blender in a leisurely stream until the sauce has the desired consistency. Season again, especially with a pinch of sugar and perhaps a splash of balsamic.
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