Serves 4 - 6
1 kg (2 lb) spinach, washed, stalks removed
2 egg whites
5 g (1 tsp) salt
freshly ground white pepper
nutmeg
ground ginger
125 ml (4 fl oz) double cream
for the filling
400 g (14 oz) carrots, peeled and trimmed
2 egg whites
5 g (1 tsp) salt
freshly ground white pepper
125 ml (4 fl oz) double cream
butter to grease the terrine dish
250 ml (8 fl oz) Chaudfroid Sauce
carrot cut outs to decorate
aspic to finish
1. Squeeze the spinach into a heavy-bottomed pan, cover and cook with only the water adhering to the leaves over a low heat for 5 - 8 minutes, stirring occasionally.
2. When soft, allow to cool. Squeeze out the excess liquid and then puree in a blender.
3. Gradually beat the egg whites into the spinach. Add the salt, pepper, nutmeg and ginger to taste.
4. Stand the bowl over ice and beat in the cream a little at a time.
5. Cut up the carrots and cook in salted water until tender.
6. Make up the carrot filling just as you made up the spinach mixture.
7. Grease the terrine dish and carefully fill it with alternate layers of spinach and carrot mixture.
8. Cover the dish with foil and stand it in a roasting tray of simmering water in the oven.
9. Cook for 45 minutes. Allow to cool.
10. When the terrine is cool, cover the top of it with a layer of chaudfroid sauce.
11. When this has set, decorate with carrot cutouts and glaze with aspic.
