Three-cheese Terrine Recipe

Origin: Andorra      Period: Traidtional

Though not a 'traditional' recipe, this is a reproduction of a cheese terrine starter served in an Andorran hotel.

Ingredients:

100g buffalo Mozzarella, drained and cut into 5mm cubes
110g Danish Blue cheese (or any creamy blue cheese) cut into 5mm cubes
250g Ricotta cheese
11g sachet of powdered gelatine
75ml (5 tbsp) mayonnaise
1 tbsp lemon juice
150ml double cream
2 spring onions, finely chopped
2 tsp fresh dill, chopped
1 tbsp fresh chives, chopped
salt and black pepper

Three-cheese Terrine Preparation:

Method:

Sprinkle the gelatine into a cup (or bowl) and cover with about 3 tbsp cold water then set aside to soak. When the gelatine has absorbed all the water place the bowl in a pan of barely simmering water and heat gently until the gelatine has dissolved and turned transparent.

In the meantime combine the Mozzarella and blue cheese and mix in the Ricotta, mayonnaise and lemon juice. Stir thoroughly until the mixture is smooth and well combined. Now whip the double cream until it reaches the soft peak stage (but don't whip any more than this) then set aside.

Turn the liquid gelatine into a warmed bowl and fold-in the cheese mix before adding the spring onions and herbs. Season well then mix to combine before folding-in the whipped cream.

Lightly-oil a 500g loaf tin then line with a piece of clingfilm that's large enough to cover the entire tin and to have a 4cm overhang on each side. Scrape the cheese mixture into the tin and flatten the top before folding over the clingfilm overhang to cover the top.

Refrigerate the terrine over night to allow plenty of time for it to set. The following day, unwrap the clingfilm on top of the terrine, tug gently on this to loosen the terrine from its tin then invert onto a serving plate. Remove the clingfilm and slice the terrine with a bread knife. Serve with a green salad (or an onion salad, as is done in Andorra) and accompany with tangy pickles or a tangy preserve.

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