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Avocado Terrine

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Terrine mix
4 each avocados
peeled seeded and mashed
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2 teaspoons dijon mustard
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1 teaspoon worcestershire sauce
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1 x lemon
juice of
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½ pint heavy whipping cream
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1 each avocados
seeded, peeled and rubbed with lemon sliced 1/2 inch thick
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Sauce
3 large italian plum (roma) tomatoes
ripe, peeled and seeded
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1 x lemon juice
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1 ounce heavy whipping cream
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1 x basil
fresh
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Garnish
3 medium shrimp
per serving, peeled, deveined and lightly poached
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2 whole basil
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Ingredients

Amount Measure Ingredient Features
Terrine mix
4 each avocados
peeled seeded and mashed
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1E+1 ml dijon mustard
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5 ml worcestershire sauce
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1 x lemon
juice of
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237 ml heavy whipping cream
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1 each avocados
seeded, peeled and rubbed with lemon sliced 1/2 inch thick
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Sauce
3 large italian plum (roma) tomatoes
ripe, peeled and seeded
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1 x lemon juice
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28.9 ml/g heavy whipping cream
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1 x basil
fresh
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Garnish
3 medium shrimp
per serving, peeled, deveined and lightly poached
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2 whole basil
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Directions

As you cut avocados drizzle lemon juice on them so that they will not darken.

Mash avocados in a bowl and add the mustard and worcestershire sauce.

In a separate bowl lightly whip the ½ pint of whipping cream.

The cream should be a little loose, soft peak stage is the technical term.

Fold cream into avocado mixture.

Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine.

Spray the parchment with release spray.

Fill the terrine with ½ of the mixture, and refrigerate for 20 to 30 minutes.

Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture.

Pour other ½ of the avocado melange on top.

Drizzle some lemon juice on top and fold parchment paper over top.

Refrigerate for 35 to 40 minutes.

While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible.

Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into ¾ inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.



* not incl. in nutrient facts Arrow up button

Comments


chan

wow good

anonymous

This recipe won't work as there's nothing "holding" the mixture together. It needs gelatine to do that.

 

 

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 30279% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 47mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 12g 49%
Sugars g
Protein 9g
Vitamin A 22% Vitamin C 47%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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