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Print Recipe
 Terrine of Avocado and Crab Meat Recipe
Terrine - very spectacular, festive dishes and cook them is not difficult. I offer you another option of a tender snack. On a festive table looks very appetizing. All guests will be drawn only to this snack. Pleasant pastime.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Second Course, Separate Food Diet, Snacks, Special Food Dishes, Valentine's Day Food
Cuisine French
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Second Course, Separate Food Diet, Snacks, Special Food Dishes, Valentine's Day Food
Cuisine French
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Crab meat cut into strips, finely chop the greens.
    Crab meat cut into strips, finely chop the greens.
  3. In a saucepan pour the cream, heat and add the swollen gelatin. Stirring, until completely dissolved.
    In a saucepan pour the cream, heat and add the swollen gelatin. Stirring, until completely dissolved.
  4. 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.
    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.
  5. 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.
    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.
  6. Next, spread a layer of herbs and avocado cubes.
    Next, spread a layer of herbs and avocado cubes.
  7. 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.
    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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