Quark and Horseradish Terrine

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Quark and Horseradish Terrine
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 35 min.
Ready in

Ingredients

for
1
For the terrine
6 sheets
clear Gelatin
40 grams
400 grams
250 grams
freshly ground Pepper
1
organic Lemon (juiced and zested)
200 milliliters
For garnish
1 tablespoon
2 tablespoons

Preparation steps

1.

Line a shallow terrine mold with plastic wrap and let it hang over the edges.

2.

Soften the gelatin in cold water. Rinse, peel and finely grate the horseradish. Beat the quark with cream cheese until creamy. Stir in the lemon juice and zest, and season with salt and pepper. Whip the cream until stiff.

3.

Place the soaked gelatin in a small saucepan and dissolve over low heat. Stir 4 tablespoons of cream cheese mixture into the gelatin. Stir the gelatin mixture into the remaining cream cheese mixture and fold in the whipped cream. Season again with salt and pepper. Pour the mixture into the terrine mold, cover with overhanging plastic wrap and leave to set in the refrigerator for at least 4 hours.

4.

Invert the terrine onto a plate to remove from the mold, remove the plastic wrap and cut into slices. Serve drizzled with a little olive oil and garnished with garden cress, as desired.