McCall's Cheddar Cheese & Port Wine Terrine
A layered savoury terrine of creamy Cheddar and QimiQ Classic set around a port wine jelly, coated in ground pistachios. Makes 10 portions.
Ingredients
| 25 g | Gelatine sheets (à 3 g) |
| 450 ml | Port |
| 50 g | Sugar |
| 300 g | QimiQ Classic |
| 700 g | McCall's Shamrock Cheddar |
| 5 g | Salt |
| 1 g | White pepper, ground |
| 6 g | Garlic paste |
| 80 g | Pistachios, ground |
Instructions
- For the port wine jelly: soak the gelatin sheets in ice water and when soft, remove all the liquid.
- Heat the port with the sugar until it dissolves. Add the gelatin and stir until melted.
- Pour into the cheese mold and chill until fully set.
- For the terrine: shred or finely chop the Cheddar cheese, place into a food processor and blend smooth. Add all the other ingredients and blend until a creamy consistency has been achieved.
- Pipe into the desired shape mold, and chill for a few minutes.
- Fill the center with the almost cool port wine jelly and chill until set.
- Fill the rest of the mold and chill. Cover with the ground pistachio or your choice of nuts and dried fruits.
- Remove from the mold and cut with a warm, wet knife to the desired thickness.