Annealing T Calculate

180 ° Christmas menu: a starter

So, dear ones.. Prior's go on now with the appetizer, we first make a nice long walk in the Nymphenburg Palace Park. And stop nagging now! I once had before the mess whatsoever. Okay, I admit, I also whined. And lots of it. But you still reasonable 're adults! So, let's go!

So now you have earned the starter but you really are. A properly prepared beetroot and horseradish terrine, recipe Teubner the book "German cuisine"

beetroot and horseradish terrine

for 4

beetroot terrine

250g raw beetroot tubers

cumin

1/4l chicken or vegetable stock

2 tablespoons white wine vinegar

1 tablespoon lemon juice

2 tablespoons safflower oil

salt, pepper

sugar

1Knoblauchzehe

3 sheets gelatine (alternatively, about 4 g agar)

horseradish mousse

40g geh sour cream

30g crème fraîche

1 teaspoon lemon juice

1 tablespoon horseradish (glass)

salt

sugar

Cayenne pepper

1 sheet gelatin (alternatively about . 1g agar)

3 tablespoons whipping cream

a bowl shape with about 0.5 liters

beetroot with a little salt and cumin and put it in aluminum foil in the oven at 180 ° 1.5 cook for hours. When cool, peel and cut into 2 mm slices.

fund short produce heat and vinegar, lemon juice, oil, salt, pepper and a pinch of sugar marinade. This marinate the beets slices with the garlic clove pressed against the night.

The next day, drain the beets and absorb the marinade. Measure out 250 ml and dissolve the soaked gelatine. If one uses agar powder has to cook for 3 minutes with the liquid.

interpret the terrine mold with plastic wrap. This is easier if you make the shape a bit wet, then one can move the film better. Who can take any shape terrine with foil laid out small cups.

layers

A third of the beetroot slices into the mold and pour the marinade just cover Sun Chill. I place the terrine for even (20 min) briefly in the freezer. is cold

Until the first layer, the horseradish mousse is made. For sour cream, crème fraîche and horseradish mix and season well with salt, sugar, cayenne pepper and lemon juice. A portion of the cream (about 2 tablespoons) and heat to dissolve the soaked gelatine in it. Taking agar or a splash of milk or cream to give, so that one minute the whole also 3. can simmer.

Finally, fold in the whipped cream.

half of the mousse on the beetroot layer and give back to cool. At room temperature takes the mousse not so quickly, so that she for the second layer can still handle well.

If the mousse has gelled, comes a layer of beetroot, then the part of the mousse and then the last third of beetroot. soak overnight in the refrigerator.

The cutting is best done with an electric knife.

can be Served with a little salad and roasted pumpkin seeds, if you like something pickled or smoked trout Char enough to do so.

A note nor the agar. We have found that the gelation depending on brand fails differently. If you want to replace the gelatin, you should as a precaution with a small amount to make a first attempt or even better, so it knows you anyway suffice.

180 ° Tips for getting your preparation:

the terrine is already prepared two days before the menu. The vinaigrette for the salad can also be prepared the day before and store in glass jar. The salad is washed in the morning already, and zurechtgezupft eingetuppert.

Amuse
main course