Gorgonzola and Mascarpone Terrine
1 serving
420 minutes
Terrine of gorgonzola and mascarpone is an exquisite Italian delicacy that combines the creamy tenderness of mascarpone with the piquant depth of gorgonzola. Its roots trace back to the gastronomic traditions of Northern Italy, where cheese is valued as an art form. This terrine impresses with a contrast of textures: velvety creaminess intertwines with the nutty crunch of pine nuts, while subtle hints of basil add freshness. A light saltiness and spiciness make it an ideal choice for an aperitif with a glass of white wine. Served chilled, it acts as a refined appetizer or a meal's conclusion. This terrine is not just a dish but a masterpiece that awakens the senses and evokes warm evenings in Italian trattorias.
1
Soak the gelatin in water for 10-15 minutes, then dissolve it with milk.
- Leaf (sheet) gelatine: 5 g
- Milk: 18 ml
2
Mix mascarpone with half cream cheese, add salt and pepper. Combine with half of the gelatin mixture, pour half into a mold and let it set.
- Mascarpone cheese: 38 g
- Creme fraiche: 38 g
- Salt: 1 g
- Ground black pepper: 0 g
- Leaf (sheet) gelatine: 5 g
3
Fry the onion and pine nuts, finely chop the basil. Mix everything with melted gorgonzola and pour over the set mascarpone.
- Onion: 10 g
- Pine nuts: 13 g
- Basil: 10 g
- Gorgonzola cheese: 25 g
4
Let it set, then pour in the second half of the mascarpone. Let it chill for at least 6 hours.
- Mascarpone cheese: 38 g
5
Remove from the mold, cut into portions, and serve. Garnish with basil leaves and pine nuts.
- Basil: 10 g
- Pine nuts: 13 g
