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🍽️ Fresh Zucchini and Quark Terrine

1547 kcal · 30 min · 4 servings

Ingredients

• 3 egg yolks
• 250 g quark (curd cheese)
• lemon
• salt
• pepper (from the mill)
• freshly grated nutmeg
• 300 g yogurt (3.5 % fat)
• 8 sheets white gelatin
• 200 ml whipping cream
• 600 g zucchini
• 2 tbsp finely chopped parsley

Instructions

1. 1. Wash the zucchini thoroughly and pat it dry with a kitchen towel.
2. 2. Slice the zucchini lengthwise into very thin slices.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the zucchini slices to the boiling water and cook them for 3 to 4 minutes (this is called blanching).
5. 5. Remove the zucchini and place it on kitchen paper to let the water drain off.
6. 6. Let the zucchini slices dry slightly on the kitchen paper.
7. 7. Mix the egg yolk with the quark, lemon juice, salt, pepper, grated nutmeg, and yogurt in a bowl.
8. 8. Soak the gelatin in cold water.
9. 9. Squeeze the soaked gelatin well.
10. 10. Take three tablespoons of the quark mixture and warm them up slightly.
11. 11. Stir the gelatin into the warm quark portion until it has completely dissolved.
12. 12. Mix the dissolved gelatin into the remaining quark in the bowl.
13. 13. Whip the cream until stiff.
14. 14. Gently fold the whipped cream into the quark mixture.
15. 15. Line a terrine mold with plastic wrap.
16. 16. Layer the zucchini slices and the quark mixture alternately into the prepared mold.
17. 17. Sprinkle some chopped parsley over the zucchini at each layer.
18. 18. Cover the terrine with the overhanging plastic wrap.
19. 19. Place the terrine in the refrigerator for 4 to 5 hours.
20. 20. Turn the finished terrine out of the mold.
21. 21. Slice the terrine into thick pieces.
22. 22. Serve the slices with freshly cooked ribbon pasta.

Nutrition per serving

• kcal: 1547
• Protein: 86 g · Fett/Fat: 113 g · Carbs: 42 g