A children`s cake tin with a capacity of 0.4 liters serves as the mold for this terrine. This is laid out generously with cling film so that it overlaps at the edges.
Bring the peas to the boil in lightly salted water with a good pinch of sugar. Pour off the water and puree the peas with 100 ml of cream. Season to taste with pepper, salt and sugar. Stir in 2 sheets of softened gelatine. Pour the mixture into the mold and let it rest in the refrigerator for 2-3 hours.
Cook the carrots like the peas and puree with 100 ml of cream. Season to taste with pepper, salt and sugar. Stir in 2 sheets of softened gelatine. Pour the mixture into the mold and let it rest in the refrigerator for 2-3 hours.
Boil the potatoes and puree with milk. The puree should have a slightly soupy consistency. Season with pepper, salt and nutmeg and melt 1 tablespoon butter in it and stir well. Stir in 2 sheets of softened gelatine. Pour over the carrot puree in the mold, fold over any excess cling film so that the mold is closed. Let the terrine rest in the refrigerator overnight.
Turn the terrine out onto a plate, remove the foil, cut the mixed puree into slices and serve on dessert plates with a little parsley.
Other delicious decorative additions are trout caviar with sour cream or a fried quail egg as a gag.
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