Terrine Emmarentia

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 10
Servings 10
Time

Ingredients

  • 2
    Litres
    natural yoghurt
  • 25
    ml
    gelatine
  • 60
    ml
    cold water
  • 125
    ml
    cream
  • 10
    ml
    salt
  • white pepper
  • 250
    ml
    avocado pear pulp
  • salt and white pepper to taste
  • 5
    ml
    lemon juice
  • Tabasco sauce to taste
 

Method

 
Place clingfilm on the inside of a loaf tin or a terrine dish (190 mm x 90 mm x 50 mm) so that it hangs freely over the sides. Drain the yoghurt through a muslin bag placed in a sieve, and keep in the fridge for about 4 hours. Sprinkle the gelatine over cold water. Season the cream with salt and pepper. Mix the avocado pear pulp, salt, pepper, lemon juice and Tabasco sauce until smooth. Melt the gelatine over a low heat and mix into the cream mixture. Mix 75 ml of the cream and gelatine mixture into the avocado mixture and set aside. Then add the rest of the cream mixture to the yoghurt and mix well. Dish half the mixture into the terrine or loaf pan. Add the avocado mixture on top and finally add another layer of the yoghurt mixture. Cover with the overlapping clingfilm. Leave to stand overnight. When set, cut into thick slices. Serve with honey vinaigrette (see recipe) and melba toast.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.