Yoghurt Basil Terrine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g natural yourt (whole milk yourt)
- 200 ml cream
- 8 sheets gelatin
- Water for soaking
- 4 tablespoon basil leaves, chopped
- salt and pepper
- sugar
- 1 onion (s), red
- 1 tablespoon vinegar
- 4 tablespoon olive oil
- 500 g tomato (s)
- some basil for garnish
Print Recipe
Pin Recipe Instructions
- Soak and dissolve the gelatine according to the instructions on the packet. In the meantime, season the yogurt with salt and pepper to your own taste. Then stir in the dissolved gelatin.
- Caution: The temperature difference should not be too great, otherwise lumps can form. It is best to first stir 2 - 3 tablespoons of the yoghurt into the gelatine so that it cools down a little and only then mix the gelatine with the rest of the yoghurt. Then chill for half an hour.
- Whip the cream until stiff and fold into the yoghurt mixture with the chopped basil. Line a loaf pan with cling film, pour in the yoghurt mixture and smooth it out. Chill the whole thing for a few hours, preferably overnight.
- Blanch, peel and core the tomatoes and cut into small cubes. Dice the onion and sweat it in olive oil until translucent, then deglaze with the vinegar. Mix the onions and tomatoes together and season with salt and pepper and a pinch of sugar.
- Carefully turn the set yoghurt terrine onto a plate, peel off the cling film, cut the terrine into slices and decorate with a few basil leaves. Arrange the tomatoes around the terrine or serve them separately. There is also fresh white bread.
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