Fresh cheese terrine with plum confit 6 persons
Terrine:
200 g cream cheese or curd
salt, pepper from the mill
200 ml cream – whipped
4 leaves of gelatine
1/16 l cream
20 g chopped parsley
1 garlic – finely chopped
1 carrot
50 g leek
50 g celery
Plum confit
30 g onion – finely chopped
30 g sugar
150 g pitted, quartered plums (= plums)
Peel of 1 lemon and 1 orange
1 clove
salt, fresh pepper from the mill
¼ l Red wine
3 tablespoons apple cider vinegar
1/16 l port wine
Preparation
Cut the carrot, leek and celery first into strips and then into 2mm cubes. Cook the cut vegetables in lightly salted water, strain and let them cool down. Mix cream cheese, salt, pepper, garlic, parsley and the vegetables and season to taste. Put 1/16 l cream in a pot and put it on the stove. Squeeze the soaked gelatine, dissolve in the cream and stir into the cream cheese mixture.
Place in a cool place and fold in the whipped cream shortly before the mixture sets.
Try again and season if necessary!
Line a terrine mould with cling film, pour in the mixture and cover and leave to cool for a few hours.
For the plum confit, caramelise the sugar and lightly brown the onion.
Deglaze with the red wine and add all ingredients except the plums and bring to the boil. Boil down the sauce until it is thick and then add the plums and let it boil or steep for 5 minutes. Season with salt and pepper and let it cool down.
Carefully remove the cream cheese tureen from the mould and beat it out of the foil. Cut into pieces of any width and place on a plate. Arrange the confit next to it and garnish. Leaf salads, ground pepper, herbs, radishes, sprouts are particularly suitable as garnish. Walnut bread or pumpkin seed bread are suitable as accompaniments.