Cheese terrine

Ideas
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (11)

10.00 g Sheridans gelatine
15.00 ml lemon juice
75.00 g cheddar cheese — white
75.00 g swiss cheese
75.00 g blue cheese
250.00 g cottage cheese
75.00 ml mayonnaise
150.00 ml cream
10.00 ml fresh dill — chopped
15.00 ml fresh chives — snipped, sliced
spring onions
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Method:

Lightly oil a round bowl or loaf tin, approximately 18 x 9 x 5 cm.
Soften the gelatine in a container with 30 ml water and lemon juice. Allow to soak for 5 minutes. Put the container in a pan containing 5 cm barely simmering water and, keeping the heat as low as possible, leave the gelatine to dissolve and become transparent.
Cube the 3 hard cheeses into 5 mm pieces and combine. Blend cottage cheese and mayonnaise together until smooth. Whip cream until thickened, but not firm.
In a large bowl, combine the cottage cheese mixture with the gelatine mixture. Stir very well to distribute evenly. Add other cheeses, herbs and a good seasoning of salt and freshly ground black pepper.
Fold in cream and pour mixture into prepared container. Cover with plastic wrap and chill for several hours until firmly set.
To turn out, carefully slide a knife around the edge, invert the terrine onto a serving plate and give it a good tap and shake.
Slice to serve.



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