Recipes

Smoked cottage cheese terrine with California prunes and chives

Smoked cottage cheese terrine with California prunes and chives
  • 00:30'
  • 14

Ingredients

Ingredients

500g white, smoked brine cottage cheese (alternatively white curd cheese)
250ml double cream
7tbsp yoghurt
10 prunes from California, finely chopped
7tbsp gelatin
1 bunch of chives, finely chopped
1 small garlic clove
. pepper to taste, optionally
. sprouts to decorate
1 spoon of oil to grease terrine dish

Instructions

Grease terrine dish with oil, remove an excess with a paper towel. Put cheese to a food processor, add yoghurt, squeezed and crushed garlic and half of double cream, mix thoroughly until all ingredients blend, flavor with pepper. (Brine cheese is salty enough, so don’t add salt. When using curd cheese add salt to taste). Heat gently the remaining double cream in a small saucepan, add gelatin, mix well without leaving lumps. Pour cream with gelatin to cheese mass, mix thoroughly again. Add chopped California prunes and chives, mix mass with a spoon and pour it into the terrine dish. Put terrine into the fridge to cool down for minimum time of 3 hours, preferably overnight.]]