Terrine with Beetroot and Veal

Ingredients

• 1 onion
• 2 Cloves of garlic
• 1 tsp peppercorns
• 1 bay leaf
• 100 g mixed soup vegetables (frozen)
• 800 g veal back ribs
• 500 g beetroot (cooked)
• Salt
• Pepper
• 100 ml whipping cream
• 1 tsp lemon juice
• 7 sheets red gelatin
• 200 g whipping cream
• 50 g Horseradish
• 3 sheets white gelatin
• 4 tbsp Lemon juice
• 4 tbsp olive oil
• pepper (ground)
• salad for garnish (e.g., frisée or field salad)

Instructions

1. 1.

   Bring about 1 l water with onion, garlic cloves, peppercorns, bay leaf, salt and soup vegetables to a boil. Add the ribs and simmer gently for about 1.5 hours until tender. Remove from broth, place in an elongated mold and press. Let it cool under weight.

2. 2.

   Soak gelatin in cold water. Peel beetroot, roughly cube and finely puree, season. Whip cream for both white and red mixtures separately until stiff. Dissolve gelatin in a small pot, add a bit of puree to temper, then stir quickly into the remaining puree. When the mixture starts to gel, fold in the whipped cream. Pour half the mixture into the mold lined with plastic wrap (or a small loaf pan about 750 ml capacity), smooth top, and place in freezer until it sets quickly.

3. 3.

   For the white mixture dissolve gelatin and stir in 1 tsp horseradish, then add remaining horseradish with 2 tbsp cream. As with the white mixture, once the cream begins to gel fold in the rest of the whipped cream. Remove form from freezer and pour white cream over, smooth. Freeze again until slightly firm. Carefully pour remaining red cream on top and smooth. Chill in refrigerator for about 3 hours until set.

4. 4.

   Mix ingredients for the marination. Slice meat very thinly and marinate. Wash, dry and tear salad into small pieces for garnish.

5. 5.

   Break terrine onto a board, remove plastic wrap and cut into ~2 cm thick slices. Arrange terrine with meat on plates, garnish with salad and serve cold.