← All recipes

🍽️ Pea Terrine with Quail Eggs

1959 kcal · 30 min · 4 servings

Ingredients

• 21 quail eggs
• 11 sheets white gelatin
• 600 g green peas (frozen)
• salt
• 1 shallot
• 1 clove garlic
• 400 ml vegetable broth
• pepper (from the mill)
• nutmeg (freshly grated)
• 350 ml whipping cream (at least 30% fat content)

Instructions

1. 1. Boil the quail eggs in boiling water for 6 to 7 minutes.
2. 2. Remove the eggs and shock them in cold water.
3. 3. Peel the cooled quail eggs.
4. 4. Soak 5 sheets of gelatin in cold water.
5. 5. Blanch the peas briefly in boiling salted water (cook briefly in boiling water).
6. 6. Remove the peas and shock them in cold water.
7. 7. Drain the peas well.
8. 8. Peel the shallot and the garlic.
9. 9. Finely chop the shallot and the garlic.
10. 10. Sweat the vegetables in a pot with hot oil until translucent.
11. 11. Add the peas to the sweated vegetables.
12. 12. Pour in the broth.
13. 13. Simmer the mixture over medium heat for 3 to 4 minutes.
14. 14. Puree the peas finely with a hand blender.
15. 15. Season the puree with salt and pepper.
16. 16. Press the pea puree through a sieve.
17. 17. Divide the smooth pea puree into two halves.
18. 18. Place one half of the puree into a bowl.
19. 19. Whip the cream until stiff.
20. 20. Soak 2 sheets of gelatin in cold water.
21. 21. Drain the soaked gelatin until it is just damp.
22. 22. Melt the damp gelatin in a pot.
23. 23. Divide the remaining half of the pea puree into two halves again.
24. 24. Place one of these new halves into a bowl.
25. 25. Take 2 tablespoons of this puree.
26. 26. Stir the 2 tablespoons of puree with the melted gelatin.
27. 27. Stir this mixture into the remaining puree in the bowl.
28. 28. Fold in 4 to 5 tablespoons of whipped cream into the puree.
29. 29. Season this second layer mixture with salt and pepper.
30. 30. Spread this mixture over the first layer of the terrine.
31. 31. Place the terrine in the refrigerator for another hour.
32. 32. Soak the remaining 2 sheets of gelatin in cold water.
33. 33. Drain this gelatin until it is just damp.
34. 34. Melt the damp gelatin in a pot.
35. 35. Take 2 tablespoons of the remaining pea puree.
36. 36. Stir these 2 tablespoons of puree into the dissolved gelatin.
37. 37. Mix this gelatin-puree mixture into the rest of the puree.
38. 38. Fold in the remaining whipped cream.
39. 39. Taste the last layer again with salt and pepper.
40. 40. Spread this last layer over the terrine.
41. 41. Place the terrine in the refrigerator for another 2 to 3 hours.
42. 42. Carefully turn out the finished terrine onto a plate.
43. 43. Remove the foil.
44. 44. Slice the terrine.
45. 45. Serve the slices.

Nutrition per serving

• kcal: 1959
• Protein: 96 g · Fett/Fat: 134 g · Carbs: 94 g