Carrot terrine

Ingredients for 8 servings:

• 500 g carrot(s)
• 20 g ginger
• 2 onions
• 3 tbsp olive oil
• 400 ml vegetable stock
• 12 sheets of gelatin
• 100 ml whipped cream
• 2 bunches of basil
• Salt
• pepper
• 20 g pine nuts
• 1 apple, red
• 2 tbsp vinegar (apple cider vinegar)
• 1 tsp sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Dice the carrots, ginger and onions, sauté in hot olive oil, add stock and cook covered for 20 minutes. Soak the gelatine in cold water. Finely chop 1 bunch of basil. Puree the carrots in the stock. Squeeze out the gelatine and dissolve it in the hot puree. Season well with salt and pepper and chill for 40 minutes. Whip the cream until stiff peaks and fold it into the puree with the basil as soon as the mixture begins to set. Line a 1.2 L loaf tin with cling film, pour in the mixture and chill for at least 2 hours. Roast the pine nuts without fat and chop roughly. Finely chop 1 bunch of basil and dice the apples. Season everything with vinegar, salt, pepper and sugar. Turn the terrine out onto a platter, remove the film and slice the terrine. Serve with the apple mixture.