Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Aspic jelly layer
Morels
Cream cheese mixture
How it's done
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.
Morels
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.
| Prepare: | Prepare the terrine approx. 1 day in advance, cover and keep in the fridge. |
|---|
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