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🍽️ Creamy Cream Cheese Terrine with Pine Nuts and Gorgonzola

330 kcal · 30 min · 4 servings

Creamy Cream Cheese Terrine with Pine Nuts and Gorgonzola Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak 6 sheets of gelatin in a bowl of cold water until they become soft.
  2. 2. Toast the pine nuts in a pan without added fat over medium heat until they are fragrant.
  3. 3. Mix 500 g of ricotta with vermouth and season the mixture generously with salt and pepper.
  4. 4. Dissolve the soaked 6 gelatin sheets in 4 tablespoons of warm milk.
  5. 5. Stir the dissolved gelatin thoroughly into the ricotta mixture.
  6. 6. Fold the toasted pine nuts into the ricotta, but save a few for garnishing.
  7. 7. Mix the remaining ricotta with Gorgonzola and season this half with salt and pepper as well.
  8. 8. Dissolve the remaining gelatin in the remaining warm milk.
  9. 9. Stir the dissolved gelatin thoroughly into the Gorgonzola-ricotta mixture.
  10. 10. Line a loaf pan with cling film, letting the film hang over the edges on the long sides.
  11. 11. Fill the loaf pan with the ricotta-pine nut cream and smooth the surface.
  12. 12. Wash the basil, shake it dry, and pick the leaves off the stems.
  13. 13. Set aside a few nice basil leaves to use for garnishing later.
  14. 14. Distribute half of the basil leaves evenly over the ricotta-pine nut layer.
  15. 15. Pour the Gorgonzola-ricotta cream over the basil leaves and smooth the surface.
  16. 16. Distribute the remaining basil leaves over the Gorgonzola layer.
  17. 17. Pour the remaining ricotta-pine nut cream as the top layer.
  18. 18. Cover the pan with the overhanging cling film.
  19. 19. Place the pan in the refrigerator for approx. 3 hours until the terrine is firm.
  20. 20. Unmold the finished terrine onto a plate for serving and remove the film.
  21. 21. Slice the terrine.
  22. 22. Garnish the slices with the reserved pine nuts and basil leaves.

Nutrition per serving