Terrine with Asparagus and Green Salad
Terrine with asparagus and green salad is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g green asparagus
- Salad
- 25 g fresh herbs (e.g., parsley, chervil, chives)
- 10 sheets white gelatin
- 700 g cream cheese
- 350 g yogurt
- 350 ml whipping cream (at least 30% fat content)
- Salt
- Pepper (from the grinder)
- 1 tsp untreated grated lemon zest
- 1 tsp paprika powder
- white pepper
Instructions
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1.
Clean the asparagus, thinly peel the ends and wash. Blanch the asparagus in plenty of salted water for 8 minutes until tender, remove, shock with cold water and drain.
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2.
Line a loaf pan with plastic wrap.
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3.
Wash the herbs, shake dry, strip leaves from stems and finely chop.
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4.
Soak 3 sheets gelatin in plenty of cold water for 10 minutes. Mix 200 g cream cheese with 100 g yogurt and chopped herbs; season with salt, pepper and lemon zest.
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5.
Squeeze out gelatin and warm it gently with 100 ml cream in a small pot without boiling; remove from heat. Stir 2-3 tbsp cream cheese into the cream, then fold the cream into the remaining cream cheese mixture. Pour the mixture into the pan, refrigerate and let set for 15 minutes.
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6.
Soak 3 sheets gelatin in cold water again.
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7.
After 15 minutes, mix another 200 g cream cheese with 100 g yogurt; season with salt, pepper and paprika powder. Squeeze out gelatin and warm it in 100 ml cream. Stir 2-3 tbsp cream cheese into the cream, then quickly fold the cream into the cream cheese mixture. Pour the mixture over the set layer in the pan and refrigerate for another 15–30 minutes.
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8.
Soak 4 sheets gelatin.
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9.
Mix remaining cream cheese with yogurt; season with salt and white pepper.
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10.
Squeeze out gelatin and warm it in the remaining cream. Stir 2–3 tbsp cream cheese into the cream, then fold the cream into the cream cheese mixture.
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11.
Pour one‑third of the mixture into the pan, arrange asparagus sticks on top, then fill with the rest of the cream cheese. Smooth the surface and refrigerate for 2–3 hours until firm.
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12.
Remove the terrine from the pan when fully set and slice into wedges.
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13.
Serve with leafy salad and whole‑grain bread.
