Ham and spinach terrine
Instructions
Prepared with water and gelatin, compressed gelatin that then you cool.
Cook spinach no water besides that of dewatering, without salt and pot.
Once cooked drain and strizzateli.
Put the Ham with half and half cream, gelatin until a mixture is smooth and well-blended.
Pureed spinach with remaining jelly and diluted with cream.
In a rectangular mould with a capacity of approximately 1 litre pour a bit of spinach mixture.
Let it harden for 1 hour in the refrigerator then pour over the ham mixture.
Repeat the operation until the ingredients so you have six layers and waiting to add the other mixture until the old one you will be firmer.
Refrigerate overnight.
After this time put the Bowl on serving dish; Garnish with vegetable sticks alternating color and arrange the roses with the Tufts of parsley on the ends of the pot.
Ingredients and dosing for 10 persons
- 400 g of ham
- 1000 g of spinach already cleaned
- 20 cl of cream
- 25 cl of water
- 1/2 tablet of jelly
- Vegetable sticks for garnish
- 2 carrot garnish roses
- Tufts of parsley for garnish