Buttermilk – vegetable terrine
Ingredients
- 100 g carrots, prepared and very finely cubed
- 100 g kohlrabi (or swede), prepared and very finely cubed
- 100 g courgette, prepared, deseeded and very finely cubed
- 100 g yellow pepper, prepared and very finely cubed (if tolerated, otherwise omit)
- 100 g red pepper, prepared and very finely cubed (if tolerated, otherwise omit)
- olive oil
- 1 tsp fennel seeds
- salt, white pepper
- 1 sachet powdered gelatin
- 250 ml buttermilk
- 250 g quark
- 1 tbsp runny honey
- 150 g soft goats’ cheese
- 1 unwaxed lemon, finely grated zest
- 150 ml whipping cream, whipped
- 1 egg white, whipped
Method
- In a frying pan, heat olive oil over moderate heat. Add fennel seeds, carrot and kohlrabi (or swede) and cook for a few minutes. Add peppers (if used) and cook for a further couple of minutes. Finally, add courgette and cook for another minute. Remove from heat, season to taste. Set aside and let cool completely (can be prepared a day ahead).
- Line a loaftin with clingfilm, set aside. In a small saucepan, sprinkle gelatin over a little vermouth, set aside to soak.
- In a bowl, whisk buttermilk, honey, quark and goats’ cheese to a smooth consistency, season with salt and lemon zest. Fold in vegetable cubes. Dissolve gelatine, slowly add to buttermilk / cheese / vegetable mixture while constantly stirring. Fold in egg white, then fold in whipped cream. Pour mixture into prepared loaftin, cover with clingfilm, refrigerate for several hours (or overnight) until set.