Terrine with Three Cheeses

This is a real winner: a light terrine made with three luscious Italian cheeses – ricotta, buffalo Mozzarella and Gorgonzola Piccante. It's perfect for a first course for eight people, or I like to serve it as a light lunch, with a green leaf salad and some walnut bread. If you need larger quantities for a party, double the ingredients and use a loaf tin measuring about 7¾ x 5 x 3¼ inches (19.5 x 13 x 8.5 cm).

• Add to favourites
• Add to shopping list
• Print

This recipe first appeared in Sainsbury’s Magazine (Aug 1995).

Method

Start off by dealing with the gelatine. If you are using leaves, add them to plenty of cold water and soak for 4 minutes (longer wouldn't hurt). If you are using powder, sprinkle it into a cup or basin containing 2-3 tablespoons of water. Stir, and when the gelatine has soaked up the liquid, place the bowl or cup in a pan of barely simmering water and leave until the gelatine has dissolved completely and turned transparent. To test this, dip a teaspoon in, turn it over and you'll soon see if there are any undissolved granules.

Meanwhile, dice the Mozzarella and Gorgonzola into ¼ inch (5 mm) pieces and combine. Then blend the ricotta, mayonnaise and lemon juice together until absolutely smooth. Next whip up the double cream until it has thickened to the floppy stage; it should not be too thick.

Remove the gelatine leaves from the water, squeeze them out and put them in a medium saucepan. Melt over a gentle heat – this will only take about 30 seconds. Once the gelatine has melted, remove the pan from the heat then add the ricotta. Stir the mixture really well to distribute the gelatine evenly, then add the diced Mozzarella and Gorgonzola, spring onions, herbs and a good seasoning of salt and freshly milled black pepper. (If using powdered gelatine, just add the ricotta to the dissolved gelatine and proceed as above.)

Finally, fold in the cream and turn the whole lot into the prepared tin. This should be done speedily or else it will begin to set. Cover with clingfilm and chill in the fridge for several hours till firmly set.

To turn out the terrine, carefully slide a palette knife around the edge of the tin, invert on to a serving plate and give the base a sharp tap. Serve the terrine in slices.