Monday, April 23, 2007

On Monday, CJK and the kids came over and I made a bit of a gluten free festival (see photo) I hope you enjoy this dish as much as we did,

Terrine with Four Cheeses

Great for Christmas or dinner party

275 g Cottage Cheese
75 ml Mayonnaise
3 tspn powdered gelatine
50 g garlic & chives cheddar
50 g blue Brie
50 g Cheshire
1 dstpn of snipped chives
2 tblspn cold water
2 tspn lemon juice
150 ml double cream
Fresh milled black pepper to taste

Place the gelatine in a teacup with the cold water and the lemon juice and let it soak for about five minutes. Then place the cup in saucepan containing 5 cm barely simmering water, leave the gelatine to dissolve and become transparent.
Chop the three cheeses into 5 mm pieces, and combine. Blend the cottage cheese and mayonnaise until absolutely smooth. Whip the cream to a soft floppy stage.
Mix the gelatine and cottage cheese/mayonnaise mixture; stir to ensure the gelatine is evenly distributed. Mix in the cheeses.
Finally fold in the cream and pour the whole mixture into the terrine. Cover with glad wrap and chill for several hours until firmly set.
Invert onto a plate and slice.
Serve with a green salad.

Serves 4-6.


Lara said...

Thaks for the recipes! I love reading about your vegtarian adventures. Just one point - gelatine isn't vegetarian, it's made from the "collagen inside an animals connective tissue".

Agar is vegetarian though! It has a different texture, but it might work.

Mondo Viagiatore said...

Thanks Lara, you are quite right - for this to be truly vegetarian you would have to use Agar (never used it myself!!)