Heat fish stock, season strongly with juice of one lemon, salt, wine and freshly ground pepper. Soak gelatine according to instructions and let it melt in the warm fish stock. Pour 2 to 3 tablespoons of stock into each ramekin and set aside to cool.
Add shrimp and herbs, cover with stock and set aside to cool. Repeat until all is used up together, the last layer being stock. Put ramekins to cool for 2 to 3 hours.
For the sauce, stir curd with whipped cream, fold in kitchen herbs and season vigorously with salt and freshly ground pepper.
Loosen aspic at the edge with a kitchen knife and turn out. Serve with dill, sauce, tomatoes and perhaps caviar.
Serve with toast.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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