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Rainbow Terrine

Rainbow Terrine (anime)
Anime, Episode 12

Recipe

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Official manga recipe

Rainbow Terrine

Difficulty
Total time
5 h
Hands-on
2 h 20 min
Cost
¥¥¥¥
Servings
10

Equipment35 cm terrine mould, frying pan, microwave, food processor, oven, baking pan, parchment paper, plastic wrap

Tasterich, herby, umami

Ingredients

Carrot Layer

  • 100 g carrots
  • 50 g ground chicken
  • 1 tbsp butter

Carrot Layer [A]

  • 2 eggs
  • 2 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Spinach Layer

  • 100 g spinach
  • 1 tbsp butter

Spinach Layer [A]

  • 2 eggs
  • 2 tbsp canned tuna
  • 2 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Zucchini Layer

  • 100 g zucchini
  • 50 g ground beef
  • 1 tbsp butter

Zucchini Layer [A]

  • 2 eggs
  • 2 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Pumpkin Layer

  • 150 g pumpkin
  • 1 tbsp butter

Pumpkin Layer [A]

  • 2 eggs
  • 4 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Potato Layer

  • 120 g potatoes
  • 1 tbsp butter

Potato Layer [A]

  • 2 eggs
  • 4 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Tomato Layer

  • 50 g semi-dried tomatoes
  • 1 tbsp butter

Tomato Layer [A]

  • 2 tbsp tomato paste
  • 2 eggs
  • 2 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Mushroom Layer

  • 100 g shiitake mushrooms
  • 50 g ground chicken
  • 1 tbsp butter

Mushroom Layer [A]

  • 2 eggs
  • 2 tbsp fresh cream
  • salt, to taste
  • black pepper, to taste

Homemade Ponzu Gelée

  • 3 g gelatin powder
  • 2 tbsp water
  • 2 tbsp sudachi juice
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp broth

Green Herb Sauce

  • 10 g basil, parsley, shiso and dill (mixed)
  • 20 g pine nuts and walnuts (mixed)
  • 3 tbsp extra virgin olive oil
  • salt, to taste
  • black pepper, to taste

Method

  1. Carrot Layer

    1

    Dice the carrots. Melt the butter in a frying pan and saute the carrots together with the ground chicken until they crumble.

  2. 2

    Put step 1 and the [A] ingredients together in a bowl and mix well. Transfer the mixture back into the same frying pan and heat until it forms a doughy texture.

  3. Spinach Layer

    3

    Boil the spinach, and then mince it.

  4. 4

    Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the butter in a frying pan and heat the mixture until it forms a doughy texture.

  5. Zucchini Layer

    5

    Dice the zucchini. Melt the butter in a frying pan and saute the zucchini with the ground beef until they crumble.

  6. 6

    Put step 1 and the [A] ingredients together in a bowl and mix well. Put the mixture back in the frying pan used in step 1 and heat it until it turns doughy.

  7. Pumpkin Layer

    7

    Peel off the pumpkin rind and place them in a microwave-safe bowl and cover them with plastic wrap. Heat them in a 600 watt microwave for 4 minutes and then mash them while they are still hot.

  8. 8

    Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the butter in a frying pan and heat the mixture until it forms a doughy texture.

  9. Potato Layer

    9

    Peel the potatoes and place them in a microwave-safe bowl and cover them with plastic wrap. Heat them in a 600 watt microwave for 4 minutes and then mash them while they are still hot.

  10. 10

    Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the butter in a frying pan and heat the mixture until it forms a doughy texture.

  11. Tomato Layer

    11

    Chop the semi-dried tomatoes into semi-large chunks.

  12. 12

    Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the butter in a frying pan and heat the mixture until it forms a doughy texture.

  13. Mushroom Layer

    13

    Dice the mushrooms. Melt the butter in a frying pan and saute them together with the ground chicken until they crumble.

  14. 14

    Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the butter in a frying pan and heat the mixture until it forms a doughy texture.

  15. Homemade Ponzu Gelée

    15

    Soak the gelatin powder in the water, then microwave for 30 seconds to dissolve. Add the sudachi juice, soy sauce, mirin and broth, then chill in the refrigerator until firm. Mash the gelatin with a fork into a sauce.

  16. Green Herb Sauce

    16

    Blend the herbs, nuts and olive oil in a food processor until well combined. Season with salt and pepper to taste.

  17. Assemble and bake

    17

    Preheat the oven to 130 °C / 265 °F. Grease the terrine mould and line it with a sheet of cooking paper.

  18. 18

    Carefully add the layers one by one, starting with the carrot layer and ending with the mushroom layer.

  19. 19

    Set the mould in a baking pan, fill the pan halfway with water and bake for 50 minutes.

  20. 20

    Let it cool, then chill in the refrigerator. Once cold, unmould, cut into slices and serve with both sauces on the side.

Tips
  • Note: We will be making the 7 layers and then arranging and baking them all in the oven. For the most part, step 2 of each layer will have the same exact instructions.
  • You need a 35 cm terrine mould for this recipe.
Food safety
  • Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
  • Cook minced meat through to 71 °C / 160 °F — no pink in the centre.