Morel terrine

Morel terrine

Total: 3 hr 15 min. | Active: 45 min.
gluten-free, Low Carb
Nutritional value / person: 348 kcal
, Fat: 29 g
, Carbohydrate: 6 g
, Protein: 11 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Aspic jelly layer

3 tbsp water
3 tbsp white port
1 parcel aspic powder (approx. 12 g)


1 tbsp olive oil
1 shallot, finely chopped
30 g dried morel mushrooms, soaked, drained
4 tbsp white port
3 tbsp water
½ tsp salt
a little pepper

Cream cheese mixture

200 g plain organic cream cheese
125 g mascarpone
2 tbsp flat-leaf parsley, finely chopped
salt and pepper to taste
1 parcel aspic powder (approx. 12 g)
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How it's done

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Aspic jelly layer

Bring the water, port and aspic powder to the boil while stirring, allow to cool slightly, pour into the prepared tin, chill for approx. 30 mins.


Heat the oil in a non-stick frying pan, briefly sauté the shallot and morels. Pour in the port wine and water, season, simmer for approx. 2 mins. Drain the mushrooms, retain 4 tbsp of the liquid, leave both to cool. Finely chop two-thirds of the mushrooms.

Cream cheese mixture

Combine the cream cheese and mascarpone, mix in the chopped mushrooms and parsley, season. Bring the reserved port liquid to the boil with the aspic powder while stirring, allow to cool slightly, stir into the mixture. Transfer two-thirds of the mixture to the tin, top with the remaining whole morels, press down gently. Spread the rest of the mixture on top, smooth down, cover and refrigerate for approx. 2 hrs. until set.

Good to know
Prepare: Prepare the terrine approx. 1 day in advance, cover and keep in the fridge.

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