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QimiQ
Benefits
Full taste with less fat content
Quick and simple preparation
No additional gelatin required
25
medium
Ingredients for 10 portions
For the port wine jelly
25
g
Gelatin sheets à 3 g
450
ml
Port
50
g
Sugar
For the terrine
300
g
QimiQ Classic
700
g
McCall’s Shamrock Cheddar
5
g
Salt
1
g
White pepper,
ground
6
g
Garlic paste
80
g
Pistachios,
ground
Method
1.
For the port wine jelly: soak the gelatin sheets in ice water and when soft, remove all the liquid.
2.
Heat the port with the sugar until it dissolves. Add the gelatin and stir until melted.
3.
Pour into the cheese mold and chill until fully set.
4.
For the terrine: shred or finely chop the Cheddar cheese, place into a food processor and blend smooth. Add all the other ingredients and blend until a creamy consistency has been achieved.
5.
Pipe into the desired shape mold, and chill for a few minutes.
6.
Fill the center with the almost cool port wine jelly and chill until set.
7.
Fill the rest of the mold and chill. Cover with the ground pistachio or your choice of nuts and dried fruits.
8.
Remove from the mold and cut with a warm, wet knife to the desired thickness.
