Summer sour cream tureen

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Clean, wash and cut the carrots into very small cubes. Cover the carrot cubes in boiling salted water and cook over a low heat for five to eight minutes until soft.

2. 2

   Then quench with cold water and let it drip off. Mix sour cream and crème fraîche. Wash the lemon hot and rub dry. Peel the peel thinly and squeeze the juice. Season the crème fraîche mixture with a tablespoon of lemon juice, salt and pepper and divide the cream into three.

3. 3

   For the 1st layer horseradish, lemon peel and another tablespoon of lemon juice stir into the 1/3 of the cream. Squeeze four sheets of gelatine, dissolve at low heat and stir into the horseradish mixture.

4. 4

   Pour the mixture into a cold rinsed box mould (1 1/2 litre capacity), place in the fridge for 15 minutes and allow to set. Finely puree half of the carrots, add the remaining carrot cubes to the 2nd carrot cube.

5. 5

   Add crème fraîche third, season with salt and pepper. Process four sheets of gelatine as above and stir into the carrot mixture. Pour the carrot mixture onto the firm horseradish layer and let it also set for 15 minutes.

6. 6

   Stir the frozen herbs into the last crème fraîche third and season the herb mixture with salt and pepper. Squeeze out the rest of the gelatine, dissolve, fold in

7. 7

   Place the terrine in a cool place for at least three hours (preferably overnight). Clean and wash the lettuce and nasturtium and drain well. Mix vinegar with a little salt and pepper and add oil.

8. 8

   Dip the box form briefly in hot water, loosen the terrine at the edge with a knife and turn it over onto a board. Cut terrine into twelve slices. Arrange salad and nasturtium with two slices of the terrine on plates.

9. 9

   Drizzle the vinaigrette over the salad and cress and serve the dish garnished with the capuchin flowers. Serve with baguette bread.