Parmesan terrine in a tomato coating

Ingredients for 10 servings:

• 1 can of aromatic tomatoes (400 ml)
• 1 clove(s) garlic, crushed
• 1 shallot(s), finely diced
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 4 sheets of gelatin
• Salt, sugar, olive oil
• Parmesan mousse:
• 2 sheets of gelatin
• 200 ml milk
• 100 g Parmesan, freshly grated
• 175 g cream
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

fine starter or for the buffet

Prepare the tomato coating a few hours in advance: Sauté the shallots in hot olive oil, deglaze with the tomatoes, add the herbs and garlic clove, and a little sugar, and simmer for about 30 minutes. If the sauce becomes too thick, add a little water. Remove the herbs and garlic and puree the sauce, making up to 400 ml with hot water. Season to taste with salt and pepper. Soften the gelatine, stir it into the hot sauce, dissolve it, and then pass it through a sieve. Line a large board with cling film and pull up a rim the size of the terrine dish (or a little larger if you prefer). Pour the cooled sauce over it, smooth it out, and let it set in the refrigerator. For the Parmesan mousse, soften the gelatine and heat the milk. Dissolve the cheese in it while stirring, then remove the pan from the heat and dissolve the gelatine in it. Season the milk with a little salt and cayenne pepper and chill. When the mixture begins to set, whip the cream and carefully fold it in. The mixture may look a little flaky, but you won’t notice it later. Cut the tomato jelly to the size of the dish and, using the cling film, slide it into the dish, pressing down lightly. Pour in the mousse and cover with the jelly. Chill everything for a few hours. The terrine can be made a day in advance; the mousse will have a stronger Parmesan flavor after a day or two. The quantities will, of course, depend on the size of the terrine dish. I used a 650 ml trapezoidal dish; the quantities may need to be adjusted if necessary. However, the set mousse can also be easily piped onto crackers, vegetables, etc. using a piping bag…as a way of using up leftovers, so to speak. A small salad bouquet goes well as a side dish, but roasted green asparagus is also delicious.