Starters and nibbles — fresh morels
Fresh morel and white port terrine
A refined, fresh starter in which cheese and cream combine with morels to make a meltingly smooth terrine. The white port jelly adds an elegant wine note that wakes up the palate.
- Serves
- 4 servings
- Preparation
- 45 min
- Cooking
- 45 min
Ingredients
Method
Bring the water, white port and first jelly powder to the boil, stirring. Leave to cool slightly, then pour this base into the prepared mould. Chill in the refrigerator for about thirty minutes to set.
Melt the butter in a saucepan over a low heat. Add the chopped shallot and let it sweat for a few moments, then add the morels and cook them briefly.
Add the white port, season with salt and pepper, and leave to simmer for about ten minutes until the mushrooms are tender. Remove from the heat and leave to cool completely.
Set aside ten nice whole morels. Finely chop the rest with a knife.
In a bowl, mix the soured half cream with the cream cheese. Add the chopped morels and chopped parsley, then work the mixture until smooth.
Bring the four tablespoons of water and the second jelly powder just to a simmer. Leave to stand for a few minutes off the heat, then stir this liquid into the cheese mixture.
Pour two-thirds of this mixture over the set jelly base. Insert the reserved morels in the centre, heads down, then cover with the remaining third. Smooth the surface.
Cover with cling film and leave to set in the fridge for about two hours. When ready to serve, turn the terrine out onto a platter and cut into slices about two centimetres thick.