Spring cream cheese terrine with green asparagus

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and clean the carrots. Wash and clean the zucchini. Cut both into very small cubes. Wash the asparagus, cut off the woody ends. Cut off asparagus tips about 5 cm long. Cut the rest of the asparagus spears from a bunch into small cubes.

2. 2

   Use the remaining asparagus for other purposes. Wash the chives, shake dry and cut the stalks into small rolls.

3. 3

   Cook the asparagus tips for 3-4 minutes in boiling salted water, drain and rinse under cold water. Cut the asparagus tips in half lengthwise. Cook diced vegetables in boiling salted water for about 3 minutes.

4. 4

   Drain and rinse briefly under cold water. Drain well. Wash lemon hot, grate dry and thinly grate half of the peel. Halve the lemon and squeeze 1/2 lemon.

5. 5

   Soak gelatine in cold water. Mix curd and goat's cream cheese. Squeeze the gelatine and melt in a small pot. Stir in 3 tbsp. quark cream, then stir into the rest of the cream. Fold the vegetable cubes, lemon peel and chives into the quark cream.

6. 6

   Season to taste with salt, pepper and a little lemon juice. Pour in the quark cream and chill for at least 4 hours. Before serving, carefully remove from the rings.

Nutrition Facts

KCAL
140 kcal

CARBS
10 g

FATS
5 g

PROTEINS
14 g