Cream Cheese Terrine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g double cream cheese
- 500 g sour cream
- 6 sheets gelatine, white / or agar agar
- 1 bunch parsley, chives and basil
- 3 sprigs thyme
- salt and pepper
- 0.5 ½ bell pepper (s), red
- 2 teaspoons tomato paste
- 2 teaspoons paprika powder, noble sweet
- 2 cloves garlic)
- 1 bunch chives
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Stir the cream cheese and sour cream until smooth and fold in the soaked gelatine.
- Divide the mixture into 3 portions. Mix 1/3 with chopped herbs and salt and pepper, mix 1/3 with very finely chopped paprika, tomato paste and spices, 1/3 season with crushed garlic, salt and pepper.
- 1 Line a loaf pan (sand cake pan) with foil. First pour in the garlic mixture. Spread the paprika mixture on top and finally the herb mixture.
- Chill the terrine for at least 3 hours, then turn it out. Chop the parsley and chives and press onto the terrine as a coat.
- It goes well with crispbread, wholemeal bread or baguette.
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