🍽️ Herb Buttermilk Terrine

Name: Herb Buttermilk Terrine
Total time: 30 min
Yield: 4 servings
Ingredients: 12 sheets gelatin; 150 g mixed herbs (e.g. basil, dill, parsley, garden cress, chives); 800 ml buttermilk; salt; white pepper (from the mill); 200 ml whipping cream; herbs (for garnishing); radishes (for serving)

184 kcal · 30 min · 4 servings

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Ingredients

12 sheets gelatin
150 g mixed herbs (e.g. basil, dill, parsley, garden cress, chives)
800 ml buttermilk
salt
white pepper (from the mill)
200 ml whipping cream
herbs (for garnishing)
radishes (for serving)

Instructions

1. Soak the gelatin in cold water.
2. Wash the herbs, dry them well, and chop the leaves very finely. Mix the chopped herbs with 700 ml of buttermilk and season with salt and pepper. Whip the cream until stiff and gently fold it in. Taste the mixture and adjust seasoning.
3. Slightly warm the remaining buttermilk. Squeeze out the gelatin and dissolve it in the warm buttermilk. Stir it quickly into the herb-buttermilk mixture and pour it into the bundt pan. Cover the terrine and refrigerate for at least 4 hours.
4. Dip the pan briefly in hot water to release the terrine. Invert the herb-buttermilk terrine onto a plate. Garnish with fresh herbs and radishes and serve.

Nutrition per serving

kcal: 184
Protein: 5 g · Fett/Fat: 15 g · Carbs: 7 g