Terrine de noix

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

37 g pine nuts
11 g sunflower oil
43 g shallots
3 g garlic
74 g red port wine
51 g sherry
51 g cognac
80 g cocoa butter
29 g miso paste, light
22 g sesame paste, tachina
182 g water
291 g cashew nuts
0.4 g turmeric
5.8 g salt
0.7 g white pepper

Recipe preparation

(1) Soak the cashew nuts in water for 1 hour. Toast the pine nuts, add the sunflower oil, shallots and garlic and sauté. Deglaze with port, cognac and sherry and reduce. Dissolve the cocoa butter in it, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times at normal pressure.