| Cook Time | 40 minutes |
| Servings |
Ingredients
- 150 gram Crab meat
- 4 pieces Avocado
- 3 tablespoons Lemon juice
- 2 twigs Parsley
- 2 twigs Dill
- 2 twigs Basil
- 2 twigs Estragon
- 2 pieces Egg white
- 300 gram Cream cheese
- 100 milliliters Cream (30%)
- 25 gram Gelatin
- Paprika sweet
- Salt
- Black pepper
Ingredients
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Instructions
- Gelatin fill with water for swelling. Cover the rectangular shape with cling film 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 a bowl of blender, chop fruits with lemon juice, cut one into cubes.
- Crab meat cut into strips, finely chop the greens.
- In a saucepan pour the cream, heat and add the swollen gelatin. Stirring, until completely dissolved.
- Ricotta put in a bowl, salt,pepper, add paprika and hot pepper, mix. Pour the cream with gelatin and beat with a mixer. Separately, beat the proteins with a pinch of salt to hard peaks and gently, in a few steps, enter them into a mixture of ricotta and cream.
- Divide the mixture into three parts. First, add the crab meat and half greens. In the second, add the remaining greens and avocado, cut into cubes. The third one is avocado puree. Now collect terrine. At the bottom of the form spread the mixture with crab meat.
- Next, spread a layer of herbs and avocado cubes.
- And the last layer will be a mixture of ricotta and avocado puree. Close the terrine film and put it in the refrigerator at night. Before serving, garnish with terrine paprika, lemon slices, avocado or herbs.
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