Ingredients
- 500 g carrots
- 450 g ricotta
- 50 g fresh cream
- 10 g food gelatine in sheets
- lemon
- shelled cashews
- extra virgin olive oil
- thyme
- salt
- pepper
For the recipe of ricotta terrine with lemon and carrots, peeled carrots; cut them into long strips with the help of a potato peeler. Blanch the ribbons in salted water for a couple of minutes, drain them and let them cool. Mix the ricotta with a teaspoon of grated lemon peel, a teaspoon of oil, salt and pepper. Soak the jelly sheets in water, squeeze and melt them in the hot cream. Let it cool down to a temperature of about 35 ° C, then add the cream to the ricotta and mix well.
Coat a rectangular mold (23 × 10 cm, h 4 cm) with food film. Line the mold with carrot strips, so that they are half the length (arrange them parallel to the short side, slightly overlapping them). Spread over a layer of ricotta cheese about a cm thick and cover it with 3-4 layers of carrot strips. Repeat the operations until the ingredients are used up; at the end, roll the edges of overflowing carrots and gently crush them on the ricotta so that they adhere well. Put to rest in the fridge for 4 hours. Toast 2 tablespoons of cashews in a veiled pan with a little oil. Turn out the terrine and complete it with the cashews, a ground pepper, thyme and, to taste, with glazed carrots.
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