For the roast beef rolls, lay the roast beef slices side by side on the cling film.
Soak the 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.
For the chanterelle salad, wash the chanterelles and blanch in hot water.
Mix marinade of balsamic vinegar, water, powdered sugar, salt and olive oil and pour over the chanterelles.
Let stand for 10 minutes, dress with fresh herbs or leaf salad and serve with Philadelphia Roast Beef Rolls.
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