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🍽️ Icy Asparagus Terrine

678 kcal · 30 min · 4 servings

Ingredients

• 300 g green asparagus
• 150 g sour cream
• 100 g sour cream
• 6 sheets white gelatin
• 1 tbsp lemon juice
• 1 tsp granulated Dijon mustard
• 1 small shallot
• 1 clove garlic
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 2 tbsp mixed herbs (chopped)
• fresh herbs (and edible flowers)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel only the bottom third of the stalks.
3. 3. Trim the asparagus stalks to a length of about 12 centimeters.
4. 4. Bring salted water to a boil.
5. 5. Cook the asparagus in it for about 10 minutes until al dente.
6. 6. Remove the asparagus from the water.
7. 7. Let it drain.
8. 8. Let the asparagus cool down completely.
9. 9. Soak the gelatin in cold water.
10. 10. Peel the shallot.
11. 11. Peel the garlic.
12. 12. Finely chop the shallot and garlic.
13. 13. Heat oil in a pan.
14. 14. Sauté the onion mixture until translucent.
15. 15. Remove the pan from the heat.
16. 16. Let the mixture cool down briefly.
17. 17. Mix the cooled mixture with crème fraîche.
18. 18. Stir in sour cream.
19. 19. Add lemon juice.
20. 20. Add mustard.
21. 21. Add chopped herbs.
22. 22. Season the cream with salt.
23. 23. Season the cream with pepper.
24. 24. Squeeze the soaked gelatin dry.
25. 25. Dissolve the gelatin in a small pot.
26. 26. Take 2 to 3 tablespoons of the cream.
27. 27. Mix the removed cream with the dissolved gelatin.
28. 28. Stir this mixture into the remaining cream.
29. 29. Place a cake ring with a diameter of about 12 centimeters on a cold plate.
30. 30. Fill the cream about 1 centimeter high into the ring.
31. 31. Place the terrine in the refrigerator.
32. 32. Let the cream set.
33. 33. Insert the asparagus stalks around the edge of the terrine.
34. 34. Fill the remaining space with the remaining cream.
35. 35. Place the terrine in the refrigerator for about 3 hours.
36. 36. Remove the ring before serving.
37. 37. Garnish the terrine with fresh herb leaves.
38. 38. Garnish the terrine with edible flowers.

Nutrition per serving

• kcal: 678
• Protein: 25 g · Fett/Fat: 56 g · Carbs: 18 g