Roast Beef Rolls with Chanterelle Salad

Roast beef rolls Lay roast beef slices side by side on the cling film. Soak gelatine in cold water for approx. 5 minutes and then squeeze out well. Heat gelatin and 2 tablespoons Philadelphia in a saucepan, stirring, until gelatin is completely dissolved. Then mix with the remaining Philadelphia until smooth. Spread the mixture 0.5 cm thick on the roast beef and roll it up with the cling film. Refrigerate for approx. 4 hours. Chanterelle salad Wash chanterelles and blanch in hot water. Mix marinade of balsamic vinegar, water, powdered sugar, salt and olive oil and pour over chanterelles. Leave to stand for 10 minutes, dress with fresh herbs or leaf salad and serve with Philadelphia roast beef rolls.

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