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).
Serves 8 as a first course
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 1 lb (450 g) loaf tin, measuring 6 x 3¾ x 2¾ inches (15 x 9.5 x 7 cm), lightly oiled with groundnut oil.
This recipe first appeared in Sainsbury’s Magazine (Aug 1995).
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.
Most Popular recipes
- Sausage Rolls
- Baked Sugar-glazed Whole Gammon
- Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
18 Dec 2014 16:02
18 Dec 2014 18:43
|Food and travel||
11 Nov 2014 09:07
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
For the recipe you have....
18 Dec 2014 18:44
21 Oct 2014 19:59
03 Dec 2014 15:53
Gardening in general
09 Dec 2014 13:19