Carpaccio from Beef with Asparagus Terrine
Carpaccio from beef with asparagus terrine is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 egg yolks
- 250 g quark (Topfen)
- 1 lemon (juiced)
- Salt
- pepper (ground)
- 1 tsp freshly grated nutmeg
- 300 g Yogurt (3.5% fat)
- 8 sheets white gelatin
- 200 ml whipping cream
- 600 g asparagus (green)
- 400 g beef carpaccio
Instructions
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1.
Wash the asparagus, remove the stems and blanch in salted water until al dente, about 6-8 minutes. Drain on kitchen paper.
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2.
Mix egg yolks with quark, lemon juice, salt, pepper, nutmeg, and yogurt. Soak gelatin sheets, squeeze out excess liquid, and gently warm three tablespoons of the quark mixture to dissolve the gelatin before stirring it into the remaining quark mixture. While the mixture begins to set, whip the cream until stiff peaks form and fold it in carefully. Line a terrine mold with cling film. Layer the quark mixture and asparagus spears (without tops) in the mold. Cover with film and refrigerate for 4-5 hours.
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3.
Remove the terrine, slice into rounds, and serve with beef carpaccio, asparagus heads, and the remaining spears sliced diagonally, sprinkled with pepper.
