Yoghurt tureen

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash broccoli, peppers and leek. Cut broccoli into florets, dice peppers, cut leek into diagonal slices. Cook broccoli for about 5 minutes in boiling salted water. Add diced peppers and leek slices after 2 minutes.

2. 2

   Rinse the vegetables in a sieve with cold water. Drain the corn, add it and mix everything carefully. Soak gelatine in cold water for about 5 minutes. In the meantime stir yoghurt with mustard until smooth.

3. 3

   Peel the garlic, press it through a garlic press or chop it very finely and add it. Season to taste with salt, pepper and chilli powder. Dissolve squeezed out gelatine in a water bath and stir into the yoghurt mass.

4. 4

   Fold the prepared vegetables into the yoghurt mixture and pour everything into a round mould (1.5 litres capacity) rinsed with cold water. Leave to set in the refrigerator for 4 hours. For the sauce, puree chunky tomatoes with the cutting stick of the hand mixer.

5. 5

   Season to taste with salt and pepper. Wash the chives, cut into rings and stir into the sauce, except for 2 tablespoons. Carefully remove the terrine from the edge of the mould with a knife. Dip briefly in hot water, turn out on a plate and sprinkle with the remaining chives.

6. 6

   Serve with the sauce.