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 Terrine of Avocado and Crab Meat Recipe
Terrines are very spectacular, festive dishes, and it's not difficult to cook them at all. I offer you another option of a tender snack. It looks very appetizing on the festive table. All guests will be attracted only by this snack. A pleasant pastime.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Fill the gelatin with water to swell. Cover the rectangular shape with plastic wrap so that its edges hang down. Cut the avocado, divide the halves in a circular motion, remove the bone, remove the pulp with a spoon. In the bowl of a blender, chop the fruit with lemon juice, cut one into cubes.
    Fill the gelatin with water to swell. Cover the rectangular shape with plastic wrap so that its edges hang down. Cut the avocado, divide the halves in a circular motion, remove the bone, remove the pulp with a spoon. In the bowl of a blender, chop the fruit with lemon juice, cut one into cubes.
  2. Cut the crab meat into strips, finely chop the greens.
    Cut the crab meat into strips, finely chop the greens.
  3. Pour the cream into a saucepan, heat it up and add the swollen gelatin. Stirring until completely dissolved.
    Pour the cream into a saucepan, heat it up and add the swollen gelatin. Stirring until completely dissolved.
  4. Put the ricotta in a bowl, season with salt and pepper, add paprika and hot pepper, mix. Pour in the cream with gelatin and beat with a mixer. Separately, whisk the whites with a pinch of salt to firm peaks and gently, in several steps, add them to the ricotta and cream mixture.
    Put the ricotta in a bowl, season with salt and pepper, add paprika and hot pepper, mix. Pour in the cream with gelatin and beat with a mixer. Separately, whisk the whites with a pinch of salt to firm peaks and gently, in several steps, add them to the ricotta and cream mixture.
  5. Divide the mixture into three parts. First add the crab meat and half the greens. In the second, add the remaining greens and avocado, diced. The third course is mashed avocado. Now prepare the terrine. Put the mixture with crab meat on the bottom of the mold.
    Divide the mixture into three parts. First add the crab meat and half the greens. In the second, add the remaining greens and avocado, diced. The third course is mashed avocado. Now prepare the terrine. Put the mixture with crab meat on the bottom of the mold.
  6. Then lay out a layer of greens and avocado cubes.
    Then lay out a layer of greens and avocado cubes.
  7. And the last layer will be a mixture of ricotta and avocado puree. Cover the terrine with a film and put it in the refrigerator overnight. Before serving, garnish the terrine with paprika, lemon slices, avocado or herbs.
    And the last layer will be a mixture of ricotta and avocado puree. Cover the terrine with a film and put it in the refrigerator overnight. Before serving, garnish the terrine with paprika, lemon slices, avocado or herbs.
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