Cream Cheese Terrine with Chives and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g low-fat curd cheese
- 375 g cream cheese, or oat cream cheese
- 150 g cream
- 80 g walnuts
- 1 bunch chives
- 10 gelatine sheets, white
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Line the mold with cling film, e.g., a box shape with 1 l volume.
- Chop the walnuts, cut the chives into fine rolls. Remove 3 tablespoons from the cream. Mix the low-fat quark, cream cheese or goat`s cream cheese (also with herbs) and the rest of the cream well, season with salt and freshly ground pepper. Mix in the chives rolls and chopped walnuts.
- Soak the gelatine in cold water according to the instructions on the packet, drain it, heat it with the removed cream in a saucepan and dissolve it, remove it from the stove. Stir in a little of the cream cheese mixture, add another 3 - 4 tablespoons and stir, then all of the rest. Mix everything well and season again to taste. Fill the cream cheese mixture into the mold, ideally it is not completely filled to the brim. Cover with cling film and let set in the refrigerator.
- To serve, cut into slices and arrange on plates, e.g., with salad.
- Can be prepared well the day before.
- The quantity given relates to 1 form, enough for approx. 10 people depending on the thickness of the slices and the menu.
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