The entertaining season is upon us, and you’ll want to have some recipe standards in your apron pocket—whether to bring as an offering or to host in style yourself.
This hors d’oeuvre’s a keeper for a small get-together. Prepared a day in advance, it will allow you to attend to other matters the day of. You can mimic the photo above for a dreamy presentation.
Leek and Gruyère AOP Terrine
12 small leeks
3 sheets of gelatine or 5/8 teaspoon (3g) of agar-agar
1 vegetable stock cube
7 ounces (200 grams) Gruyère AOP, shaved
Salt and pepper
Trim the leeks and cook for 10 minutes before plunging in iced water. Drain and put to one side.
Add the stock cube and softened gelatine to 2 cups (500 milliliters) of the cooking water.
In a mould lined with cling film, successively layer the leeks and Gruyère AOP shavings, taking care to moisten the leek with the jellified cooking water.
Place the terrine in the fridge for 12 hours with a weight on top of it.
Serve slices of the terrine with a tasty salad.
Photo courtesy of Interprofession du Gruyère.