Pea Terrine with Quail Eggs

Ingredients

• 21 quail eggs
• 11 sheets of white gelatin
• 600 g green peas (frozen)
• Salt
• 1 Shallot
• 1 Garlic clove
• 400 ml Vegetable broth
• pepper (ground)
• Nutmeg (freshly grated)
• 350 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Boil the eggs in water for 6-7 minutes, cool, peel. Soak five sheets of gelatin in cold water. Blanch peas briefly in salted boiling water, cool and drain well. Peel and finely chop shallot and garlic; sauté in hot oil until translucent. Add peas, pour in broth, simmer on medium heat for 3-4 minutes. Puree with a stick blender, season with salt and pepper, strain through a sieve. Divide the puree: place half in a bowl, warm gelatin to drop‑wet, stir in two tablespoons of puree, then add remaining puree. Mix well, season, and spoon some into a loaf or terrine mold lined with plastic wrap so the bottom is level. Place quail eggs on top and cover with remaining puree. Chill for about 2 hours.

2. 2.

   Meanwhile whisk heavy cream until stiff peaks form. Soak two sheets of gelatin in cold water, melt to drop‑wet in a pot. Split remaining puree again; take two tablespoons, mix with gelatin, stir into the rest of the puree, fold in 4-5 tablespoons of whipped cream. Season with salt and pepper. Spread over first layer of terrine and chill for another hour.

3. 3.

   For the final layer soak remaining gelatin in cold water, melt to drop‑wet. Stir two tablespoons of leftover puree into it and mix with remaining puree. Fold in remaining whipped cream, season again, spread on top of terrine, and refrigerate 2-3 more hours.

4. 4.

   Carefully transfer finished terrine onto a plate, remove plastic wrap, slice into rounds and serve.