← All recipes

🍽️ Chilled Asparagus Goat Cheese Terrine

411 kcal · 30 min · 4 servings

Chilled Asparagus Goat Cheese Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 1 liter of salted water to a boil in a pot.
  2. 2. Peel the asparagus and trim off the woody ends.
  3. 3. Add the white asparagus spears to the boiling water.
  4. 4. Cook the white spears for 3 minutes.
  5. 5. Add the green asparagus spears.
  6. 6. Cook the green spears for another 3 minutes.
  7. 7. Drain the asparagus in a colander.
  8. 8. Rinse the asparagus with cold water to stop the cooking process.
  9. 9. Wash the orange thoroughly.
  10. 10. Finely grate about 1 teaspoon of orange zest.
  11. 11. Mix the goat cream cheese with crème fraîche in a bowl.
  12. 12. Season the mixture with salt, pepper, and the orange zest.
  13. 13. Soak the gelatin in cold water in a separate bowl.
  14. 14. Line a small loaf pan (24 cm) with plastic wrap.
  15. 15. Line the pan additionally with slices of ham.
  16. 16. Make sure the ham hangs over the edge of the pan.
  17. 17. Gently warm a pot with a little water.
  18. 18. Squeeze the soaked gelatin well.
  19. 19. Dissolve the gelatin in the warm water.
  20. 20. Stir 2 tablespoons of the goat cheese cream into the gelatin mixture.
  21. 21. Quickly fold this mixture into the remaining cream.
  22. 22. Place one-third of the cream into the prepared pan.
  23. 23. Top the cream with half of the asparagus spears.
  24. 24. Add another third of the cream on top.
  25. 25. Add the remaining asparagus spears.
  26. 26. Finish the layer with the remaining cream.
  27. 27. Fold the overhanging ham over the cream.
  28. 28. Cover the pan with plastic wrap.
  29. 29. Place the terrine in the refrigerator for at least 4 hours.
  30. 30. Unmold the terrine onto a serving plate.
  31. 31. Remove the plastic wrap.
  32. 32. Decorate the terrine with fresh basil.
  33. 33. Slice the terrine best with a hot knife.

Nutrition per serving