An entry very original and very fresh, a terrine of roquefort and PEAR on a sand to the nuts!
INGREDIENTS for 4/5 terrines of 8cm in diameter (take part)
TERRINE:
* 100 g of roquefort
* 100 gr of fresh cream
* 4 small williams pears
* 1 sheet and a half of gelatin
* 4 slices of smoked ham
Sand to the nuts
* 90 gr of flour
* 50 gr of butter
* 1 egg yolk
* 70 g walnut or hazelnut powder
* a pinch salt pepper and Espelette pepper
PREPARATION:
Prepare nuts Sands: incorporate all the ingredients until a dough, on paper cooking place them take part and add the dough into small thin layer, press with a spoon (the sand should not be too thick) Bake at 180 ° C for 12-15 minutes.
Terrine of roquefort: combine roquefort and cream until well homogenous, do soften gelatin in cold water, the recover and make it lukewarm with a c to soup and half water, a time well melted add to well prepare mix.
Cut the ham into thin slices and sliced pears, arrange the slices crosswise by placing the sand in the Middle cast off the ham on the sand and get WINS piece, add a thin layer of roquefort/cream and top slats of pears (2 coats) then cover with another layer of roquefort, decorate the top with a rosette of PEAR and chive.
To succeed this entry do not do a too thick sand, add thin layers of cream roquefort to prevent AC from being too mushy and add between layers of roquefort, a good dose of slices of PEAR to have one side very fresh.
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