Справочник Пользователя для Magimix 3200 compact food processor MAG3200CZIL

6

the gelatine in a bowl of cold water.

and peel the vegetables. Using the 6-mm slicer, cut the carrots,

courgettes and peppers, stacking them horizontally in the feed tube. Par
boil the vegetables for 10 min. in a pan of boiling salted water. Do not
drain.
Put

the egg yolks, mustard and 1 teaspoon of the oil in the mini bowl.

Blend for 20 s, then add half the oil via the feed tube, in a thin trickle at
first, then more quickly as the mixture starts to thicken.
While the processor is still running, add the salt and pepper, then the rest
of the oil. At the very last minute, pour in the vinegar. Add the fromage
frais and the gelatine, diluted in 100 ml of the vegetable cooking water. 
Remove

the vegetables from the water with a slotted spoon and lay them

on sheets of kitchen paper.
Line

the base of a terrine with slices of carrots, courgettes and peppers,

then add alternate layers of vegetables and sauce.
Leave

to chill for 4 hours in the fridge. Serve chilled.

Eat the terrine either on its own or with grilled meat.

7 sheets gelatine - 4 medium-sized carrots - 3 courgettes

- 1 red pepper - 200 g full-fat fromage frais - 2 egg yolks - 1 

1

/

2

tbsp

strong mustard - 300 ml oil - 2 tbsp vinegar - salt & pepper.

Main dish

: 20 min. + 4 hours in the fridge

: 10 min.