This Avocado and Crab Terrine is a wonderfully simple and yet luxurious Terrine. It is a terrine which is easy and quick to make. In addition, it gives a lot of effect.
First, here is the list of the different ingredients you will need to prepare the Avocado and Crab Terrine for 4 to 6 people
- 150 g or 5 oz crabmeat, crumbled and drained
- 5 avocados
- the juice of a lemon
- 1 small bunch of herbs
- 300 g or 1 1/4 cup ricotta
- 100 ml or 1/2 cup whipping cream
- 2 egg whites
- 5 gelatine leaves or 4 teaspoons of Agar Agar
- Sweet paprika, Espelette Pepper,Salt and freshly ground pepper
Now, here are the few steps you will have to follow to make the Avocado and Crab Terrine with a preparation of 25 minutes and a refrigeration of about 8 hours.
First, put the gelatine sheets to soften for 10 minutes in cold water. Then line a terrine with cling film. Next, peel and pit 4 avocados, then mix 3 with a little pepper and 3 tablespoons of lemon juice. Cut the fourth avocado into small cubes.
Pour the crème fraîche into a saucepan. Heat it and, off the heat, add the squeezed gelatine. Melt it, transfer the mixture to a bowl with the ricotta and 2 pinches of Espelette pepper. Salt and pepper generously and mix with a whisk.
Then, whip the egg whites until stiff. Gently fold them into the ricotta machine. Divide the resulting mousse into 3 salad bowls. First, add the crab crumbs and half the chopped herbs into the first. Add the avocado cream to the second and finally keep the third as it is.
At the end, place the crab mousse in the bottom of the terrine. Cover with the ricotta mousse, adding diced avocado and the rest of the chopped herbs. And, finish with the avocado mousse. Cover with cling film and refrigerate for 8 hours.
Conclusion: Remove the terrine from its tin just before serving and sprinkle it with paprika. Decorate with strips of the last avocado, lightly lemony, as well as sprigs of fresh herbs.