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Sweet Red Pepper Terrine

Diet.Chef's picture
Ingredients
  Sweet red peppers 6 Large
  Garlic 4 Clove (20 gm) (Unpeeled)
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 2 Tablespoon
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Asparagus spears 10
  Watercress vinaigrette 1 Cup (16 tbs)
Directions

Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, and garlic on a large baking sheet; flatten peppers with palm of hand.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred.
Place peppers in ice water until cool.
Remove from water; peel and discard skins.
Squeeze garlic pulp into container of an electric blender or food processor; add sweet red peppers, salt, and ground red pepper.
Top with cover, and process until smooth.
Transfer to a saucepan; cook over medium-low heat until mixture reduces to 1 3/4 cups.
Remove from heat, and let cool.
Return puree to container of blender; add ricotta cheese.
Top with cover, and process until smooth.
Transfer to a bowl.
Sprinkle gelatin over chicken broth in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Stir into pureed pepper mixture; cool to room temperature.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Trim asparagus to 8 1/2-inch lengths.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp-tender.
Line an 8 1/2- x 4 1/2- x 3-inch loafpan with heavy-duty plastic wrap.
Pour half of pureed mixture into prepared loafpan; arrange asparagus spears lengthwise on mixture.
Pour remaining pureed mixture over asparagus, spreading evenly.
Cover with plastic wrap, and chill at least 4 hours or until set.
Remove top sheet of plastic wrap.
Invert terrine onto a serving platter; remove remaining plastic wrap.
Slice terrine with an electric knife.
Transfer to individual serving plates.
Spoon Watercress Vinaigrette in circles around slices of terrine.
Draw a wooden pick through vinaigrette, creating a paisley design.

Recipe Summary

Cuisine: 
French
Method: 
Steamed
Ingredient: 
Vegetable

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