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Recipe : *** Fourme D'Ambert Cheese Terrine

Fourme D'Ambert Cheese Terrine
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Course:
Dessert

Practical information

  • Prep time
    20 min
  • Cooking
    -
  • Difficulty
    Very easy
  • Pause
    1 h 30
  • Ready in
    1 h 50
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Fruit recipes
Tags:
cheese, terrine

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons eau de vie
  • 200 g soft, unsalted butter
  • 200 g soft fourme d'ambert, or other blue-style cheese
  • 20 g dried prunes, 3-mm (1/8") dice
  • 20 g dried dates, 3-mm (1/8") dice
  • 20 g dried apricots, 3-mm (1/8") dice
  • 20 g golden raisins
  • 20 g walnuts, coarsely chopped
  • 20 g pistachio meats, coarsely chopped

  • Recipe preparation steps

  • 1
    Prepare the fruits and nuts and set aside. [In this recipe, dates have been substituted for the figs called for in Chef Jeffroy's original recipe. The skins on the dried figs available to me seemed too tough to chew easily.]
  • 2
    Line a 350-gram terrine with plastic wrap and set aside. [The recipe may be proportioned for other size terrines.]
  • 3
    Using a food processor, mix the butter and cheese together until soft and very creamy. Add the eau de vie and mix. Transfer to a bowl and mix in the fruits and nuts. [Any fruit-based eau de vie, or even cognac, can be used in this recipe.]
  • 4
    Spoon the mixture into the prepared terrine. Be careful to not trap any air in the mixture. Level the top with a small metal spatula and fold the plastic wrap to cover the exposed surface. Refrigerate until hard.
  • 5
    To serve, remove the hardened mixture from the terrine. Slice into 6-mm (1/4") thick slices with a warm knife. Remove the plastic after transferring the slices to the serving plates. [The terrine can be cut ahead of time and the slices placed on individual pieces of parchment paper for easy handling.]
  • Ready !



 

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