Tomato terrine with fresh cheese

Last Updated on November 25, 2024

Squeezed tomato juice, boiled, mixed with gelatin, topped with cheese and whipped cream … served sliced.

Ingredients:

Rule for approx. 4 servings: 2 kg of tomatoes 400 g of fatty fresh cheese 250 g of whipped cream 150 g onions 1 bunch basil 2 tbsp oil 18 pieces of white gelatin pepper tr> salt

Procedure:

1. 1. Fry the onions in fat, add the juice from the tomatoes, cook at a higher temperature for about 60 minutes until the juice is reduced to about half, season with salt and pepper
3. Squeeze the gelatine soaked in a little cold water and dissolve in the hot tomato mixture, pour 1/
4 quantities into two terrines and leave to set in the fridge
4. Stir the whipped cream into the cheese, add the chopped basil, season the mixture with spices, finally add 8 pieces of gelatine slices dissolved in water, stir and divide into both terrines, put back in the fridge to harden
5. When the cheese mixture has set, divide the rest of the tomato paste over it and refrigerate the terrines for another 2 hours
6. Before serving, tip out the tomato-cheese terrines and slice them.