Vegetable Mousse Terrine Recipes

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VEGETABLE MOUSSE TERRINE RECIPE RECIPE



VEGETABLE MOUSSE TERRINE RECIPE Recipe image

This Vegetable Mousse Terrine recipe is a simple starter, especially if you are cooking for people who don't like much meat. So if you want to impress your friends with a vegetarian dish, this is the perfect option for you!

Categories     Appetizer, French, Vegetarian

Number Of Ingredients 3

For pea mousse Vegetable oil for greasing terrine mold 2 1/4 cups shelled fresh or frozen peas (10 oz) 1/2 oz Parmigiano-Reggiano, finely grated using a Microplane (1/2 cup) 1 teaspoon finely grated fresh lemon zest 1/2 teaspoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup chilled heavy cream For corn mousse 2 1/2 cups fresh corn (from 4 to 5 ears) 1 tablespoon whole milk 1 teaspoon unflavored gelatin (from a 1/4-oz envelope) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup chilled heavy cream 2 tablespoons chopped fresh basil For tomato salad 1/2 lb tomatoes, cut into 1/4-inch dice 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons red-wine vinegar Special equipment: a Microplane grater
a 1-qt terrine mold
parchment paper

Steps:

  • Make pea mousse: Lightly oil terrine mold and line bottom and sides with parchment paper, then lightly oil parchment. Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking. When peas are cool, drain well, then transfer to several layers of paper towels and pat dry. Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute, then force through a medium-mesh sieve into a bowl, discarding skins. Add cheese, zest, juice, salt, and pepper, stirring to combine. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then fold into pea mixture. Spread pea mousse evenly in terrine mold and chill. Make corn mousse while pea mousse chills: Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes. While corn cooks, put milk in a medium bowl and sprinkle with gelatin, then let soften 1 minute. Add salt and pepper. Drain corn in cleaned medium-mesh sieve, then transfer to several layers of fresh paper towels and pat dry. Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute. Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine. (Heat from corn will dissolve gelatin.) Cool to room temperature, about 20 minutes. Beat cream in another bowl with electric mixer until it just holds stiff peaks, then fold into corn mixture along with basil. Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours. Unmold terrine and make salad: Remove top layer of parchment and invert a platter on top of terrine mold. Invert mousse onto platter and carefully remove parchment. Toss tomatoes with oil, vinegar, and salt and pepper to taste. Just before serving, spoon tomato salad around terrine.

Nutrition Facts : Calories 500

TRIPLE-LAYER VEGETABLE TERRINE



Triple-Layer Vegetable Terrine image

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8-10 servings.

Number Of Ingredients 25

CARROT LAYER:
1-1/2 cups sliced carrots
2 tablespoons butter
1 large egg
1 large egg yolk
2 tablespoons heavy whipping cream
1/2 teaspoon sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
BROCCOLI LAYER:
2 cups fresh broccoli florets
1 large egg
2 tablespoons butter, softened
2 tablespoons heavy whipping cream
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
POTATO LAYER:
1-1/2 cups diced peeled potatoes
1 cup chopped onion
1/4 cup butter, cubed
1 large egg
1 large egg yolk
1 teaspoon curry powder
1/4 teaspoon salt
White pepper to taste

Steps:

  • Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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