Nutrition Facts
6 servings
6
Recipe for Cheese Terrine with Dried Fruits
A beautiful terrine made with melted cheese and thin slices of cheese, wild mushrooms, and hazelnuts. The terrine is surrounded by Swiss chard leaves for a nice effect when unmolding. The slices of terrine are served with pickled carrots and black radishes.
Ingredients
400 Beaufort Cheese
10 Whole milk
6 Gelatin
60 Shelled hazelnuts
3 Swiss chard leaves
200 Mushrooms of your choice (button, chanterelles, porcini)
1 clove Garlic
1 Olive oil
Salt
Pepper
3 Carrot
1 Black radish
100 Sugar
20 White vinegar
60 Water
1 pinch Salt
Black peppercorns
Pink berries
2 Juniper berries
Directions
1
Soak the gelatin leaves in cold water. Roast the hazelnuts in the oven at 180°C for 12 minutes, then chop them roughly.
2
Quickly wash the mushrooms, dry them, and chop finely. Crush the garlic clove. Heat the olive oil and garlic in a pan, add the mushrooms, and sauté until they lose all their moisture. Season with salt and pepper, transfer to a dish, and let cool.
3
Remove the central rib from the chard leaves and then blanch them in boiling salted water. Immerse them in ice water to stop the cooking and retain the color. Dry them on paper towels.
4
Grate 200 g of cheese, pour into a saucepan with the milk, and melt gently.
5
Squeeze the gelatin sheets between your hands, add them to the melted cheese and mix well. Pour into a small container. Cut the remaining 200 g of cheese into thin slices.
6
For assembly: line a 20 cm loaf pan with plastic wrap, the wrap should extend about 15 cm beyond the edges of the pan.
7
Place the chard leaves at the bottom. The leaves should extend over the sides of the loaf pan.
8
Then add the melted cheese and smooth with a spatula. Add the mushrooms and smooth with a spatula. Next, add the slices of cheese and press down lightly. Finish with the hazelnuts.Fold the Swiss chard leaves to cover the mixture.
9
Cover the terrine with plastic wrap. Place a weight on top (a carton of milk, for example) and refrigerate for at least 4 hours.
10
To finish, prepare the pickles. Peel the carrots and the black radish. Cut the carrots on the bias into thin pieces. Slice the black radish into thin rounds. Place them in a clean jar. Bring the water, vinegar, and sugar to a boil. Pour over the vegetables. Add salt and herbs, and mix. Close the jar and let it cool before placing it in the refrigerator. After 4 hours, unmold the terrine. Serve slices of the terrine with toasted bread and vegetable pickles.
Ingredients
Ingredients
400 Beaufort Cheese
10 Whole milk
6 Gelatin
60 Shelled hazelnuts
3 Swiss chard leaves
200 Mushrooms of your choice (button, chanterelles, porcini)
1 clove Garlic
1 Olive oil
Salt
Pepper
3 Carrot
1 Black radish
100 Sugar
20 White vinegar
60 Water
1 pinch Salt
Black peppercorns
Pink berries
2 Juniper berries
Directions
Directions
1
Soak the gelatin leaves in cold water. Roast the hazelnuts in the oven at 180°C for 12 minutes, then chop them roughly.
2
Quickly wash the mushrooms, dry them, and chop finely. Crush the garlic clove. Heat the olive oil and garlic in a pan, add the mushrooms, and sauté until they lose all their moisture. Season with salt and pepper, transfer to a dish, and let cool.
3
Remove the central rib from the chard leaves and then blanch them in boiling salted water. Immerse them in ice water to stop the cooking and retain the color. Dry them on paper towels.
4
Grate 200 g of cheese, pour into a saucepan with the milk, and melt gently.
5
Squeeze the gelatin sheets between your hands, add them to the melted cheese and mix well. Pour into a small container. Cut the remaining 200 g of cheese into thin slices.
6
For assembly: line a 20 cm loaf pan with plastic wrap, the wrap should extend about 15 cm beyond the edges of the pan.
7
Place the chard leaves at the bottom. The leaves should extend over the sides of the loaf pan.
8
Then add the melted cheese and smooth with a spatula. Add the mushrooms and smooth with a spatula. Next, add the slices of cheese and press down lightly. Finish with the hazelnuts.Fold the Swiss chard leaves to cover the mixture.
9
Cover the terrine with plastic wrap. Place a weight on top (a carton of milk, for example) and refrigerate for at least 4 hours.
10
To finish, prepare the pickles. Peel the carrots and the black radish. Cut the carrots on the bias into thin pieces. Slice the black radish into thin rounds. Place them in a clean jar. Bring the water, vinegar, and sugar to a boil. Pour over the vegetables. Add salt and herbs, and mix. Close the jar and let it cool before placing it in the refrigerator. After 4 hours, unmold the terrine. Serve slices of the terrine with toasted bread and vegetable pickles.
Notes
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