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Terrine with Emmental and small vegetables

4 servings
45 minutes
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Terrine with Emmental and small vegetables


• 10 slices of French Emmental (about 200 g)
• 150 g of peeled beans
• 150 g peas
• 150 g mange-tout peas
• 30 cl of vegetable broth
• 6 sheets of gelatin
• Salt and pepper

• clingfilm


Taste the vegetable broth and arrange the seasoning (salt, pepper) to your taste.
Soak the gelatin sheets in cold water.
Once rehydrated, melt them in the microwave and mix them with the vegetable broth.
In a bowl, spread a layer of clingfilm.
Pour a stock of vegetable broth, then place in the fridge for 5 minutes to set the broth.
Remove the terrine, arrange a layer of beans and then pour a little broth.
Arrange the Emmental beforehand cut into thin slices, then add a layer of peas and place the terrine for 5 minutes in a cool place.
Renew the operation with the beans, the rest of Emmental, the peas and the ma,ge-tout peas, until reaching the top of the terrine.
Leave the terrine at least 1 hour cool.
Turn it out, remove the film and slice it.

Chef's touch: You can serve the terrine with a vinaigrette and some cherry tomatoes


Grand Cru Red Label Emmental

A raw milk traditional production for a hole cheese with formerly flavors.

Ermitage Emmental

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