x

Recipe : ** Quark Cheese, Vegetables, And Herbs Terrine

Quark Cheese, Vegetables, And Herbs Terrine
  •  
  •  
  •  
  •  
Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    8 min
  • Difficulty
    Very easy
  • Pause
    3 h
  • Ready in
    3 h 28
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Egg Cheese and Diary
Tags:
cheese, terrine, Vegetables

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 large carrot, cut into 3/32" x 5/16" strips
  • 1 medium zucchini, cut into 3/32" x 5/16" strips
  • 1 or 2 fat stalks asparagus, quartered lengthwise
  • 14 " diameter portobello mushroom, gills removed, cut into 3/32" thick slices
  • 2 leaves gelatin
  • 1 tablespoon minced chives
  • 1 tablespoon minced parsley
  • pinch piment d’espelette
  • fine salt and freshly ground black pepper, to taste
  • 180 g quark cheese
  • 90 ml heavy cream

  • Recipe preparation steps

  • 1
    Bring a saucepan of salted water to a boil. Blanch each of the vegetables until tender. Drain on absorbent paper. Reserve 60 milliliters of the cooking water, warm, in a small saucepan.
  • 2
    Soften the gelatin in a glass of water.
  • 3
    Whisk the "fromage blanc" (Quark Cheese) until smooth. Whisk in the cream. Drain the softened gelatin and dissolve in the reserved cooking water. Whisk the gelatin-water mixture into the cheese mixture. Add the herbs and spices. Mix well.
  • 4
    Ladle enough of the cheese mixture into a 450-gram terrine to just cover the bottom. Arrange some of the cooked vegetables in the terrine. Lay the pieces parallel to the length of the terrine and with a little space between each one. Ladle some more cheese mixture over the vegetables to just cover them. Repeat with more vegetable and cheese until the terrine is full. No vegetables should be visible through the cheese at the top of the terrine.
  • 5
    Chill in the refrigerator until firm.
  • 6
    To serve, unmold the terrine and cut into thick slices with a warm knife.
  • Ready !



 

Similar recipes

See all related recipes