100 g carrots, peeled and diced, 100 g broccoli rosettes, 100 g cauliflower rosettes boil the vegetables in sufficient salted water for 8-10 minutes or until al dente, strain, pour cold water over them and let drip off.
500 ml sour cream mix with 12 black sundried olives pitted, sliced, and 1 tbsp. parsley minced, and season with salt and black pepper, freshly ground In a water bath heat up 3 tbsp. of the sour cream mixture and dissolve in it 8 sheets gelatine Combine with the mixture and stir well. Mix the vegetables into the sauce.
1 terrine mould rinse with cold water and line with plastic wrap. Fill the veggies into the mould and refrigerate for 4-5 hrs.
Sauce:
250 ml yoghurt pour into a blender together with 5 tbsp. Cucumber Vinegar
2 tbsp. basil, fresh
salt
pepper, white, freshly ground and blend until smooth and frothy.
2 tbsp. cashew nuts, unsalted and chopped roast in a pan and add to the sauce.
Carefully turn the terrine upside down, remove plastic wrap, cut into slices, divide amongst the plates and drizzle the sauce over it.
When served, season the terrine by spraying Cucumber Vinegar generously over it.
serves 4
