PREPARATION
For the mountain herb mousse: wash the mountain hay, dry and pour the buttermilk over it. Cover and allow to soak in the fridge for several hours. Then strain the buttermilk through a very fine sieve. Soak the gelatin in cold water. Warm about 2 dessertspoons of the hay buttermilk slightly, squeeze out the gelatin and dissolve in the buttermilk. Mix the gelatin into the remaining hay buttermilk. Fold in the mountain herbs and whipped cream; season with salt. Pour into individual molds and chill for at least 2 hours (overnight is even better, as this gives the mousse a stronger flavor). Knock the mountain mousse out of the molds onto plates, surround with slices of Passirian speck and garnish with chives, chive stalks and Schüttelbrot.