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Nine Vegetable Terrine

Nine Vegetable Terrine (anime)
Anime, Episode 10

Recipe

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Wiki recipe, completed by Totsuki AI

Nine Vegetable Terrine

Shinomiya's training-camp assignment — nine vegetables set in stripes with consommé jelly, served with a garlic-thyme mayonnaise sauce

Difficulty
Total time
7 h
Hands-on
1 h 30 min
Cost
¥¥¥¥
Servings
8

Equipmentterrine mould (1 l), large pot, plastic wrap, sharp knife

Tastelight, herby, tangy

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Vegetables

  • 6 cabbage leaves, large outer leaves for lining (amount estimated)
  • 2 carrots, in long batons (amount estimated)
  • 8 okra (amount estimated)
  • 1 zucchini, in long batons (amount estimated)
  • ¼ cauliflower, florets (amount estimated)
  • 1 yellow summer squash, in batons (amount estimated)
  • 4 white asparagus (amount estimated)
  • 4 green asparagus (amount estimated)
  • 8 baby corn (amount estimated)

Consommé jelly

  • 400 ml chicken stock, clear consommé (added by Totsuki AI)
  • 10 g gelatin powder (added by Totsuki AI)
  • salt, to taste (added by Totsuki AI)

Sauce

  • 1 egg yolk (amount estimated)
  • 1 sprig thyme, leaves only (amount estimated)
  • 1 clove garlic, mashed (amount estimated)
  • 40 g mayonnaise
  • 10 ml olive oil, virgin
  • 10 ml milk
  • black pepper, to taste (amount estimated)
  • salt, to taste (amount estimated)

Garnish

  • salad leaves, to taste (amount estimated)
  • 4 cherry tomatoes, halved (amount estimated)

Method

+ step written by Totsuki AI.

  1. 1

    Blanch each vegetable separately in salted water until just tender, then plunge into iced water and dry thoroughly. Blanch the cabbage leaves last.+

  2. 2

    Warm the consommé, season well and dissolve the bloomed gelatin in it. Cool until just syrupy.+

  3. 3

    Line the mould with plastic wrap, then with the cabbage leaves, leaving an overhang.+

  4. 4

    Lay the vegetables in lengthwise rows by colour, brushing each layer with the jelly, until the mould is full. Pour over the remaining jelly, fold over the cabbage and wrap.+

  5. 5

    Weigh down lightly and chill for at least 6 hours, ideally overnight.+

  6. 6

    Whisk the yolk with the garlic and thyme, then the mayonnaise, olive oil and milk until smooth; season.+

  7. 7

    Slice the terrine with a very sharp knife and serve with the sauce, salad leaves and cherry tomatoes.+

Food safety
  • The sauce uses a raw egg yolk — use a pasteurised yolk or leave it out and use extra mayonnaise.