Asparagus Terrine
A nice addition to a spring salad or as a buffet item at cocktail parties
Ingredients
- 300 gr Asparagus cooked
- 500 ml Chicken or Veal stock clear
- 0.75 oz or 3 envelopes, or 8 sheets Gelatin
- 200 gr Whipped Cream
- 100 gr "Beurre Fondue" butter melted in little water to a smooth consistency
- Salt pepper, lemon juice, cayenne
- Fresh Chervil for decoration
Instructions
- Blitz the asparagus with most of the stock in the food processor and pass through a very fine sieve
- Take some of the stock to gently melt the gelatin
- Whip the cream to be almost stiff and set aside
- Mix the melted gelatin and the beurre fondue in the asparagus batter
- Chill over ice while constantly until it is starting to set
- Fold in the whipped cream gently
- Season with salt, pepper, lemon juice, and cayenne
- Fill into a cling-film lined terrine form, cover, and chill in the fridge for several hours
- Remove from terrine form by gently lifting it out with the cling-film and discard the cling-film
- Slice into finger-thick slices