Among the many foods on display in market deli cases, few widen my eyes more than pates. The terrines of compressed, rich meats, the sublime decorative touches…the aspic. Dig the aspic.
Pate was the inspiration for this recipe. I chose flavors that I like and colors that were distinct, but the options are endless. There aren’t any rules–just don’t call it a bloody Jell-O mold.
Speaking of which, I should point out that gelatin is a tricky sucker, and too much or too little can render the terrine too rubbery or too flaccid. In referencing Harold McGee’s On Food and Cooking for the gelatin to liquid ratio (plus all the factors that can affect consistency) and considering that gelatin sheets are about 2.5 grams each, I pulled out some grade-school math skills, made a few guesses, and got it right.
I served this with homemade ricotta. Art had a great idea to pair a more savory version of this terrine with crab to make a light salad, which I can’t wait to try.
1/2 cup moscato
1 Tablespoon sugar
1 1/2 sheets gelatin, softened in cold water
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2 large seedless cucumbers, juiced to yield 1 1/2 cup juice
2 1/2 teaspoons sugar
few pinches salt
few drops fresh lime juice
3 1/2 sheets gelatin, softened in cold water
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1 cup fresh orange juice
1 1/2 cup orange supremes
1/2 teaspoon orange zest
1 teaspoon sugar
3 3/4 sheets gelatin, softened in cold water
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2 cups chopped rhubarb, pureed to yield 1 1/2 cups
1/2 cup sugar
1/4 cup water
3 1/2 sheets gelatin, softened in cold water
Generously coat the inside of a five-cup terrine mold with pan spray. Make the top layer of the terrine first (after inverting…you’ll add the layers in reverse order). Bring moscato and sugar just to a simmer, making sure that sugar has completely dissolved. Off heat, add gelatin and stir until melted and incorporated. Pour into mold and chill. After gelatin has started to set up, decorate gelatin with cucumber slices, orange zest, or other pretty items. Chill.
Repeat the liquid/gelatin process with the cucumber, orange, and rhubarb juices. Layer each mixture into the mold once the previous layer is just short of completely firm and slightly tacky to the touch. This will ensure that the layers stick together. Also make sure to cool the liquids before placing into the mold.
Chill entire terrine until thoroughly set. Invert onto platter and serve in slices.
