Beet and Goat Cheese Terrine
Preparation time: 25 mins
Cooling time: 2 hrs
300 gr fresh beets
1 lemon
250 gr fresh goat cheese
200 gr ricotta
2 Tbsp whipping cream
1 Tbsp finely chopped chives
1 Tbsp finely chopped mint
1 tsp finely grated lemon zest
salt and pepper
Cook whole beets, untrimmed in boiling water with juice of 1 lemon (put the lemon halves in water after squeezing out juice), until tender, about 45 minutes. Drain, cool and then peel. Slice beets as thinly as possible and set aside.
Beat goat cheese and ricotta with whipping cream until smooth. Add remaining ingredients, season to taste and fill a piping bag with a large, plain tip.
To assemble, line 6 muffin tin cups or 4-oz ramekins with plastic wrap. Place a single beet slice in the bottom of each cup. Line sides of each cup with beets, bedding to fit into the edge if needed, so that each cup is entirely lined with beets. Pipe goat cheese filling into each and top with beet slices to cover goat cheese. Chill for at least 2 hours.
To serve, gently pull out each terrine, unwrap and turn out onto serving plate.
Source: Anna Olson's kitchens recipe adapted.
Photograph: Nur Olcer
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