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Receta Avocado Terrine
by Global Cookbook

Avocado Terrine
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  Raciónes: 6

Ingredientes

  • 4 x Avocado peeled, seeded mashed.
  • 2 tsp Dijon Mustard
  • 1 tsp Worcestershire sauce Lemons to Squeeze
  • 1/2 pt Whipping Cream
  • 1 x Avocado peeled, rubbed with lemon and sliced 1/2 inch thick.
  • 3 med or possibly 4 Large ripe plum tomatoes, peeled and seeded Squeeze of Lemon Juice
  • 1 ounce Heavy Cream Fresh Basil
  • 3 med shrimp per serving. peeled, deveined, lightly poached.
  • 2 x Basil Leaves (whole)

Direcciones

  1. As you cut avocados drizzle lemon juice on them so which they won't darken. Mash avocados in a bowl and add in the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mix.
  2. Place parchment paper in a standard bread pan so which there is sufficient paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mix, and chill for 20 to 30 min. 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 mix. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Chill for 35 to 40 min. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cold in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish.
  3. Prepare the sauce; roughly cut the tomato into bite size pcs, place in a small frying pan or possibly saucepan and stew them slightly. Add in a little lemon juice and the cream, fold 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 cold to room temperature or possibly below before saucing the dishes.
  4. To unmold, sit the terrine in some hot water for 1 minute or possibly less, and unmold onto a platter. Slice into 3/4 inch thick pcs and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.