Get creative in finding what you can use as the mould to shape the terrine. A small loaf pan, mini bunt pan or even a bowl all work.
|600 g||Goat Cheese|
|1/2 cup||35% Cream|
|1||Pkg Gelatin (7 gram)|
|1/4 cup||Fresh Basil leaves|
|1/4 cup||Fresh Parsley|
|1/4 cup||Baby Arugula|
|6||Roasted Garlic Cloves|
|Salt and Pepper as needed|
Line your mould with plastic wrap
Divide cream in half in two small microwave proof bowls. Sprinkle gelatin in one bowl and let it sit for 10 minutes.
Place cheese in food processor and puree for 3 to 5 minutes.
Warm second bowl of cream in microwave for 25 to 30 seconds. Pour into mixture of cream and gelatin and stir until completely dissolved. If some lump remain microwave for 10 seconds and stir. Allow mixture to cool until just slightly warm to the touch.
Turn processor back on and add the cream mixture along with salt and pepper. Process until very smooth.
Remove half of the mixture and set aside.
Add roasted garlic cloves to remaining mixture in food processor and puree until smooth.
Spread Garlic mixture into lined mould.
Add remaining cheese mixture back to food processor with basil, parley and arugula. Puree until smooth.
Gently spread on top of garlic mixture in mould, cove and refrigerate until firm (5 hours to overnight).
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