Spinach Pea Terrine

Ingredients

• 4 eggs
• 1 bundle radishes
• 200 g peas (frozen)
• Salt
• 150 g spinach
• 70 g soy cream (7 tbsp)
• 6 sheets white gelatin
• 250 g yogurt (1.5 % fat)
• 350 g low‑fat quark
• 200 g cream cheese (13 % fat)
• 20 g horseradish (jar; 1 tbsp)
• Pepper
• 0.5 organic lemon (juice and zest)

Instructions

1. 1.

   Line a terrine mold with plastic wrap. Hard‑boil eggs for 8–10 minutes, cool and peel. Meanwhile, clean radishes, wash and slice thinly; set aside one quarter for garnish.

2. 2.

   Cook peas in boiling salted water for 3–4 minutes, cool and drain. Clean spinach, wash and cook in boiling salted water for 3–4 minutes, cool, drain, squeeze out excess liquid and puree with 3–4 tbsp soy cream. Divide peas into two portions; set aside some from one portion for garnish, puree the rest of that portion with remaining soy cream.

3. 3.

   Soak gelatin in cold water. Whisk yogurt, quark, cream cheese and horseradish until creamy. Season with salt, pepper, lemon juice and zest.

4. 4.

   Place gelatin, still wet, in a small pot over low heat and warm until dissolved. Stir 4–5 tbsp quark cream into the gelatin. Then stir this into the remaining quark cream and season again. Mix half of the mixture into the pea puree with the remaining peas; mix the other half into the spinach.

5. 5.

   Spread a thin layer of spinach cream on the bottom of the terrine mold, top with radish slices. Cover with remaining spinach cream and smooth. Place eggs in the center, cover with pea cream and smooth.

6. 6.

   Cover the terrine and refrigerate for at least 4 hours to set. Then unmold, remove plastic wrap and garnish with radish slices and peas.