Sunny vegetable terrine with fresh goat cheese, basil vinaigrette

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Sunny vegetable terrine with fresh goat cheese, basil vinaigrette

Sunny vegetable terrine with fresh goat cheese, basil vinaigrette





Sunny vegetable terrine with fresh goat cheese, basil vinaigrette
Sunny vegetable terrine with fresh goat cheese, basil vinaigrette
Ingredients
Number of people
-
8
+

4 zucchini

2 peppers (1 red, 1 yellow)

1 eggplant

400 g fresh goat cheese

2 sheets of gelatin

4 tablespoons of liquid cream

1 bunch of basil

Olive oil

White balsamic vinegar or cider vinegar

Pepper

Salt




Preparation 
TOTAL TIME: 1H20
Preparation: 1 hour
Cooking time: 20 min
Step 1
Heat the oven to 200°C in the grill position.
Step 2
Roast the peppers by turning them regularly until the skin is black on all sides. Wrap the peppers in aluminum foil and let them cool. Return the oven to be heated to 200°C (thermostat 6-7), in the oven position.
Step 3
Wash and remove the stalks from all the vegetables, cut them into 5 mm slices on a mandolin. Place them on a baking sheet covered with parchment paper, brush them with olive oil and season them with salt and pepper on both sides. Put the vegetables in the oven for about fifteen minutes, turning them halfway through cooking, until they are candied. Remove them from the oven and let them cool.
Step 4
Remove the skin from the peppers, remove the tail and seeds and cut them into 5 or 6 cm wide strips.
Step 5
Line a cake pan with cellophane paper, the paper must protrude from all sides to be able to close. Line the pan with the courgette slices vertically, overlapping them, and projecting them a little beyond the pan to cover the terrine (in the end, the pan will be completely surrounded by courgette slices).
Step 6
Put the gelatin to soften in a bowl of cold water.
Step 7
In a bowl, mix the drained goat cheese with pepper and a drizzle of olive oil.
Step 8
In a saucepan bring the liquid cream to a boil, then dissolve the wrung gelatin in it. Mix with a whisk to ensure that it is well dissolved. Mix this preparation with goat cheese.
Step 9
Spread half of the cheese in the cake pan, then add a layer of eggplant strips lengthwise and a layer of peppers.
Step 10
Cover with the second half of the cheese, then fold down the zucchini slices to cover the bottom of the terrine. Close with cellophane paper, then put a weight on it and leave overnight in the refrigerator.
Step 11
Basil dressing: in a blender, mix the basil leaves with 6 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper. We obtain a beautiful green sauce.
Step 12
Just before serving, remove the terrine from the pan, remove the cellophane, and cut into thick slices. Serve with basil vinaigrette and a mesclun salad.
I add my grain of salt






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