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Recipe : ** Cucumber And Basil Terrine

Cucumber And Basil Terrine
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    5 min
  • Difficulty
    Very easy
  • Pause
    1 h
  • Ready in
    1 h 25
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Egg Cheese and Diary
Tags:
basil, Cucumber, terrine

Recipe's Ingredients

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  • ½ tablespoons lemon juice
  • 1 teaspoon dehydrated chicken stock
  • fine salt and freshly ground white pepper
  • 3 large leavesfresh basil, very fine shredded
  • 200 g english cucumber, halved, seeded, cut into 3/32" square slivers
  • 250 g "fromage blanc" (quark cheese)
  • 5 g gelatin, softened in cold water
  • 80 ml water
  • 100 ml heavy cream

  • Recipe preparation steps

  • 1
    Blanch the cucumber pieces in heavily salted water for 2 minutes. Shock in an ice-water bath. Drain very well. Set aside.
  • 2
    Whisk the fromage blanc, heavy cream, and lemon juice together. Place the water and dehydrated stock in a small saucepan and heat until the stock is dissolved. Drain the gelatin and add to the saucepan. Stir until the gelatin is dissolved completely. Whisk the stock mixture into the fromage-blanc mixture. Season with salt and pepper. Add the blanched cucumbers and basil to the mixture. Combine well.
  • 3
    Pour the mixture into a 450-gram terrine and set in the refrigerator to gel.
  • 4
    Carefully remove the cake from the terrine and wrap in a single layer of plastic wrap. Refrigerate until ready to serve.
  • 5
    Place the cake on a flat cutting board. Use a knife warmed in hot water to slice it. As each slice is made, transfer the slice to a chilled serving plate. Remove the plastic wrap after the slice is placed on the plate.
  • Ready !



 

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