John Myers
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Blue Mold Yogurt Terrine
The perfect blue mold yogurt terrine recipe with a picture and simple step-by-step instructions.
Blue mold yogurt terrine
- 5 sheet Gelatin
- 150 g Blue cheese
- 300 g Yogurt
- 1 Orange untreated
season with ….
- 1 teaspoon Lemon juice
- 1 tablespoon Balsamic cream white
- 1 tablespoon Maple syrup
- 1 tablespoon Saba di Trebiano
- 1 tablespoon Salt and pepper
- 2 teaspoon Gourmet fine seasoning
salad
- 2 small Chicory red
- 2 small Balsamic vinegar with fig
- 2 small Lemon oil
- 2 small Salt and pepper
- 2 small Orange juice
- 2 small Maple syrup
Decoration …
- 2 small Spring onion
- 2 small Orange fillets
- 2 small Fresh grapes
- Toast
preparation
- Place the gelatine in cold water – peel the orange thickly and then fillet (collect the juice) – put half of the orange fillets aside for the decoration – cut the other half into small cubes
Blue mold yogurt terrine
- Cut the blue cheese into small cubes – put the yoghurt in a container and add the cheese cubes – add the orange cubes and the leaked juice – then season with the spices specified above
- Gently heat the soaked gelatine and then add it to the cheese / yoghurt mixture – mix everything well – fill the mixture into small molds (or in a large terrine dish) and cook for several hours. refrigerate
Tip…
- Possibly put the molds into the freezer briefly (approx. 30 min.) Before pressing them out … so you can get them out undamaged – but also if you fill the mixture into a large terrine mold and then cut it into slices, brief freezing is recommended (about 1 hour) because this way it can be cut perfectly
salad
- Cut the red chicory into strips, wash and spin-dry – prepare a marinade from the ingredients indicated, season to taste and marinate the salad with it
serve and decorate …
- put the marinated salad on the plate – put the blue mold yoghurt terrine on top – decorate with the prepared orange fillets and some grapes – put some spring onion rolls on top – decorate the plate with balsamic cream – serve toast with it
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