Basil Terrine

For the basil terrine, first prepare the tomato cream. To do this, sauté garlic and scallions in olive oil until light yellow. Add the soup and pelati and cook the cream over high heat for five minutes. Season with cayenne pepper and salt.

At the same time, soak the gelatin in water until it has collapsed. Squeeze well and dissolve in the tomato cream.

Line the terrine mold with plastic wrap. Spread the tomato cream on the bottom of the mold and let it set in the refrigerator.

For the basil cream, soak the gelatin in cold water until it has collapsed. Mix crème fraîche and curd. Heat the soup. Add the soup to the curd cream while stirring and squeeze out the gelatin leaves and dissolve them in it.

Chop the basil leaves into very fine strips and add. Season with very little salt, lemon zest, a squeeze of lemon juice and white pepper.

Pour the basil cream into the mold and spread on the tomato cream about two cm thick.

Refrigerate the terrine for at least four hours until it is firm to the touch.

To serve, lift the basil terrine out of the mold using the plastic wrap and cut into thick slices.

Preparation Tip:

Basil terrine tastes great with grissinis or dusted white bread!

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