Spring Light Yoghurt and Herb Terrine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 5 hrs 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 400 g natural yourt
- 150 g cream cheese, optionally with herbs
- 2 spring onion (s)
- Herbs, fresh, depending on the offer and taste, e.g. Chives, wild garlic, parsley, marjoram, cress
- 0.5 ½ cucumber (s)
- 8 sheets gelatin, white
- Salt and pepper, white
- Lemon juice, a few splashes
Print Recipe
Pin Recipe Instructions
- Wash the herbs and remove the stems if necessary, cut the onions into small rings, dice the cucumber, puree with the herbs, a little yoghurt and a little lemon juice in a tall container.
- Soak the gelatine in a little water.
- Add the cream cheese and all of the yoghurt to the herbs and mix, puree a little if necessary. To taste.
- Dissolve gelatine over low heat. Stir 3 tablespoons of the yoghurt mixture into the gelatin before adding the gelatin to the whole yoghurt sauce and stirring well.
- Line a flat baking dish or box cake tin with cling film and pour the yoghurt mixture into it. Chill for several hours, preferably overnight. Before serving, either cut into slices or turn out of the flat shape and cut out portions with cookie cutters, e.g. in the shape of a clover or flower (therefore the number of portions is variable).
- Serve as a starter or on the buffet with fresh baguette or put on a pumpernickel thaler as finger food.
- If you add some whipped, unsweetened cream before jelly, you will have little clouds of cream in the green.
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