he vegetables are to be layered in the prepared pan ~ lightly
r\nHave a 1 quart terrine dish or other 1 quart
3 1/2 inch terrine or loaf pan. Line with
ins until terrine has set.
Meanwhile, bring the vegetable stock to
br>Cook the prunes and vegetable stock in a saucepan for
6 X 2 inch terrine dish with plastic wrap with
lastic wrap and turn the terrine out onto a large serving
alt and pepper. Pour the vegetable stock over all to a
reeze overnight.
Remove the Terrine from the freezer 15 minutes
rape the mousse/terrine mixture into the prepared terrine pan.
Smooth
Grease a 1-quart ovenproof terrine dish or loaf pan; line
or 45-50 minutes until terrine is firm.
Let cool
on-stick 500g loaf tin/terrine (19 x 10 x 5cm
To prepare the layered mix:
In a large
ote: Since I posted this recipe and last made this dish
e almost tender or the terrine might collapse when slicing to
ins.
Serve the warm terrine in thick slices with the
n immersion blender. Turn the terrine out of the pan, slice
-inch loaf pan or terrine mold with plastic wrap, allowing
eason to taste. Serve the terrine in its jar with the