Vegetable Mousse Terrine Recipe

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Vegetable Mousse Terrine
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Ingredients
18
Count
Nutrition
134
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Make pea mousse: Lightly oil terrine mold and line bottom and sides with parchment paper, then lightly oil parchment.
  2. Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking. When peas are cool, drain well, then transfer to several layers of paper towels and pat dry.
  3. Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute, then force through a medium-mesh sieve into a bowl, discarding skins. Add cheese, zest, juice, salt, and pepper, stirring to combine.
  4. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then fold into pea mixture.
  5. Spread pea mousse evenly in terrine mold and chill.
  6. Make corn mousse while pea mousse chills: Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes.
  7. While corn cooks, put milk in a medium bowl and sprinkle with gelatin, then let soften 1 minute. Add salt and pepper.
  8. Drain corn in cleaned medium-mesh sieve, then transfer to several layers of fresh paper towels and pat dry. Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute.
  9. Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine. (Heat from corn will dissolve gelatin.) Cool to room temperature, about 20 minutes.
  10. Beat cream in another bowl with electric mixer until it just holds stiff peaks, then fold into corn mixture along with basil.
  11. Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours.
  12. Unmold terrine and make salad: Remove top layer of parchment and invert a platter on top of terrine mold. Invert mousse onto platter and carefully remove parchment.
  13. Toss tomatoes with oil, vinegar, and salt and pepper to taste. Just before serving, spoon tomato salad around terrine.
  14. Cooks' note: Terrine can be chilled up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.34 Kcal (562 kJ)
Calories from fat 58.35 Kcal
% Daily Value*
Total Fat 6.48g 10%
Cholesterol 15.2mg 5%
Sodium 282.76mg 12%
Potassium 269.81mg 6%
Total Carbs 16.08g 5%
Sugars 4.29g 17%
Dietary Fiber 3.66g 15%
Protein 4.5g 9%
Vitamin C 14.5mg 24%
Iron 1.3mg 7%
Calcium 22.9mg 2%
Amount Per 100 g
Calories 100.67 Kcal (421 kJ)
Calories from fat 43.73 Kcal
% Daily Value*
Total Fat 4.86g 10%
Cholesterol 11.39mg 5%
Sodium 211.89mg 12%
Potassium 202.18mg 6%
Total Carbs 12.05g 5%
Sugars 3.21g 17%
Dietary Fiber 2.74g 15%
Protein 3.37g 9%
Vitamin C 10.8mg 24%
Iron 1mg 7%
Calcium 17.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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