Elderflower Terrine with Kiwi Sauce


Rating: 3.84 / 5.00 (19 Votes)


Total time: 1 hour

For the elderflower terrine:








For the kiwi sauce:




Instructions:

For the elderflower terrine, spread the terrine mold thinly with oil and line with plastic wrap. Whip the cream.

Soak the gelatine in cold water. Stir the Gervais, syrup, sour cream and lemon juice until smooth.

Dissolve the gelatin in 2 tablespoons hot syrup and stir in. Fold in the whipped cream.

Pour into the prepared terrine mold and refrigerate for 2-3 hours.

For the kiwi sauce, peel the kiwis, puree, pass through a sieve and add sugar. Turn out the elderflower mixture from the mold, arrange in portions.

Serve the elderflower terrine garnished with kiwi sauce and, if desired, a mint leaf.

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