🍽️ Terrine de babeurre aux herbes

Name: Terrine de babeurre aux herbes
Total time: 30 min
Yield: 4 portions
Ingredients: 12 feuilles de gélatine; 150 g d'herbes mixtes (par ex. basilic, aneth, persil, cresson des jardins, ciboulette); 800 ml de babeurre; sel; poivre blanc (du moulin); crème liquide 200 ml; herbes (pour la décoration); radis (pour le dressage)

184 kcal · 30 min · 4 portions

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Ingrédients

12 feuilles de gélatine
150 g d'herbes mixtes (par ex. basilic, aneth, persil, cresson des jardins, ciboulette)
800 ml de babeurre
sel
poivre blanc (du moulin)
crème liquide 200 ml
herbes (pour la décoration)
radis (pour le dressage)

Préparation

1. Soak the gelatin in cold water.
2. Wash the herbs, dry them well, and chop the leaves very finely. Mix the chopped herbs with 700 ml of buttermilk and season with salt and pepper. Whip the cream until stiff and gently fold it in. Taste the mixture and adjust seasoning.
3. Slightly warm the remaining buttermilk. Squeeze out the gelatin and dissolve it in the warm buttermilk. Stir it quickly into the herb-buttermilk mixture and pour it into the bundt pan. Cover the terrine and refrigerate for at least 4 hours.
4. Dip the pan briefly in hot water to release the terrine. Invert the herb-buttermilk terrine onto a plate. Garnish with fresh herbs and radishes and serve.

Nutrition par portion

kcal: 184
Protein: 5 g · Fett/Fat: 15 g · Carbs: 7 g