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Morel terrine
45 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 348
  • Fat about 29g
  • Carbohydrates about 6g
  • Protein about 11g
This is needed
This is needed for 4 people
Aspic jelly layer
  • 3 tbsp water
  • 3 tbsp white port
  • 1 parcel aspic powder (approx. 12 g)
Morels
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 30 g dried morel mushrooms, soaked, drained
  • a little pepper
  • 4 tbsp white port
  • 0.5 tsp salt
  • 3 tbsp water
Cream cheese mixture
  • 200 g plain organic cream cheese
  • 2 tbsp flat-leaf parsley, finely chopped
  • 125 g Mascarpone
  • salt and pepper to taste
  • 1 parcel aspic powder (approx. 12 g)
Tools
  • One terrine or small loaf tin (approx. 500 ml), brushed with a little oil and lined with cling film.
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And that's how it's done
And that's how it's done
Aspic jelly layer
Bring the water, port and aspic powder to the boil while stirring, allow to cool slightly, pour into the prepared tin, chill for approx. 30 mins.
Morels
Heat the oil in a non-stick frying pan, briefly sauté the shallot and morels. Pour in the port wine and water, season, simmer for approx. 2 mins. Drain the mushrooms, retain 4 tbsp of the liquid, leave both to cool. Finely chop two-thirds of the mushrooms.
Cream cheese mixture
Combine the cream cheese and mascarpone, mix in the chopped mushrooms and parsley, season. Bring the reserved port liquid to the boil with the aspic powder while stirring, allow to cool slightly, stir into the mixture. Transfer two-thirds of the mixture to the tin, top with the remaining whole morels, press down gently. Spread the rest of the mixture on top, smooth down, cover and refrigerate for approx. 2 hrs. until set.