Description
Very tasty snack on the festive table. The terrine has a rich cheesy and creamy taste, which perfectly match spicy layer of pesto.
Ingredients
-
Bread
70 г
-
Butter
40 г
-
Cheese
30 г
-
Cheese
200 г
-
Cheese
50 г
-
Sour cream
350 мл
-
Adyghe cheese
100 г
-
Soy sauce
1,5 ст. л.
-
Garlic
1 зуб.
-
Water
50 мл
-
Gelatin
16 г
-
Cream
200 мл
-
Cucumber
1 шт
-
Greens
130 г
-
Garlic
1 зуб.
-
Soy sauce
0,5 ст. л.
-
Pine nuts
15 г
-
Cheese
30 г
-
Olive oil
1 ст. л.
-
Lemon juice
1 ст. л.
-
Black pepper
по вкусу
-
Adyghe cheese
50 г
-
Yogurt
по вкусу
Cooking
Grind the bread to a state of crumbs. Instead of bread can use saltines.
Add to the crushed crackers grated cheese and melted butter, stir. If the bread does not contain fats and "dough" from them even after adding oil turns out too crumbly, add a little milk in order to better hold the shape.
Spread the "dough" from bread to a form, distribute it evenly over the bottom of the form and send a billet in the fridge. Best suited for form D-from 16 up to 20 cm
Parsley and Basil wash, discarding the rough stems. Some beautiful leaves leave for decoration. Puree them in a blender, greens, nuts and garlic clove.
Added to the weight of soy sauce, black pepper, grated cheese, lemon juice, olive oil, broken into pieces Adygei cheese and puree them until smooth. The sauce will get quite thick, sandwiching them a cake will be uncomfortable, so dilute a few tablespoons of plain yogurt or light sour cream, but do not overdo it, he is also very liquid to not be.
Cheese, garlic, soft cheese and sour cream to grind in a blender to obtain a smooth mass. Gelatin soak in the water for the allotted time. To the curd add the soy sauce and the grated cheese, stir.
Gelatin melts to dissolve the crystals, but to boil not to bring. Pour the melted gelatin in a thin stream under the rotating blades of the mixer. Put the bowl in the fridge for a few minutes, the cream had a little "grab".
Whisk chilled cream in a lush foam, add to the cheese mass and gently stir.
A basis for terrine spread 1/3 of cream cheese, spread with.
Spread half of the cream with pesto, one third of cream cheese, then in the same way, alternating the layers. Remove the cake in the refrigerator for at least three hours for solidification.
The finished cake to be derived from the shape and coat it with a thick sour cream. Optionally, you can add in the cream a little bit of green food coloring or mix with chopped greens.
Decorate with slices of cucumber and leaves of green.
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