Nine Vegetable Terrine
Kojiro wanted the students of the 92nd Totsuki Generation to make this dish during the second day of the Totsuki Friendship and Rapport Training Camp. This common French dish utilizes nine different types of vegetables that is aligned and basked in a green gelatinous compound. According to Kojiro, this dish is intended to savor the harmony created by the sweetness of each vegetable.
Ingredients
| — | Cabbage |
| — | Carrots |
| — | Okra |
| — | Zucchini |
| — | Cauliflower |
| — | Yellow Summer Squash |
| — | White Asparagus |
| — | Green Asparagus |
| — | Baby Corn |
| — | Leaf and Cherry Tomatoes (for plating) |
| — | Egg Yolk |
| — | Thyme Spice |
| — | Mashed Garlic |
| 40 g | Mayonnaise |
| 10 ml | Virgin Olive Oil |
| 10 ml | Milk |
| — | Black Pepper |
| — | Salt |
Instructions
Kojiro wanted the students of the 92nd Totsuki Generation to make this dish during the second day of the Totsuki Friendship and Rapport Training Camp. This common French dish utilizes nine different types of vegetables that is aligned and basked in a green gelatinous compound. According to Kojiro, this dish is intended to savor the harmony created by the sweetness of each vegetable.
Main vegetables (cabbage, carrots, okra, zucchini, cauliflower, yellow summer squash, white asparagus, green asparagus and baby corn) are arranged in a mould, with leaf and cherry tomatoes used for plating. The sauce is made from egg yolk, thyme spice, mashed garlic, mayonnaise, virgin olive oil, milk, black pepper and salt.
From http://shokugekinosoma.wikia.com/wiki/Nine_Vegetable_Terrine