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🍽️ Classic Tomato-Yogurt Terrine

189 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 shallot
• 1 clove garlic
• salt
• pepper (from the mill)
• 8 sheets white gelatin
• 500 g yogurt
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• salt
• pepper (from the mill)
• 8 sheets white gelatin

Instructions

1. 1. Pour boiling water over the tomatoes briefly.
2. 2. Shock them immediately in a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Halve the tomatoes and remove the hard core.
5. 5. Dice the soft flesh into small cubes.
6. 6. Peel the shallot and the garlic clove.
7. 7. Chop both ingredients very finely.
8. 8. Heat oil in a pan.
9. 9. Sauté the chopped vegetables in it briefly.
10. 10. Cook the vegetables until they are soft and translucent.
11. 11. Add the tomato cubes and tomato paste to the pan.
12. 12. Season the mixture with salt and pepper.
13. 13. Let the ingredients simmer for about 15 minutes.
14. 14. Puree the tomato mixture finely.
15. 15. Press the puree through a fine sieve.
16. 16. Soak the gelatin sheets in cold water.
17. 17. Squeeze the soaked gelatin briefly.
18. 18. Stir the gelatin into the warm tomato sauce.
19. 19. Dissolve the gelatin completely.
20. 20. Pour the tomato sauce into a mold.
21. 21. Place the mold in the refrigerator until the sauce is set.
22. 22. Stir the yogurt smooth with the lemon juice.
23. 23. Soak the gelatin again in cold water.
24. 24. Drain the gelatin.
25. 25. Dissolve the gelatin in a small saucepan over low heat.
26. 26. Whisk a small amount of the dissolved gelatin with some yogurt.
27. 27. Add this mixture to the remaining yogurt.
28. 28. Stir everything until homogeneous.
29. 29. Fold in the chopped parsley into the yogurt.
30. 30. Season the yogurt mixture with salt and pepper.
31. 31. Spread the yogurt mixture evenly over the set tomato layer.
32. 32. Smooth the surface.
33. 33. Place the terrine in the refrigerator.
34. 34. Wait until the yogurt layer is also firm.
35. 35. Place appropriately cut bread slices on top as decoration.
36. 36. Invert the terrine onto a plate.
37. 37. Slice the terrine.

Nutrition per serving

• kcal: 189
• Protein: 13 g · Fett/Fat: 10 g · Carbs: 10 g