Cream Cheese and Ricotta Terrine with Salad

Name: Cream Cheese and Ricotta Terrine with Salad
Yield: 6
Ingredients: Terrine: Cream cheese (4 cups), Ricotta (4 cups), Diced dates (2 cups), Sliced mushrooms (1 cup), Macadamia nuts (200g), Water (1/2 cup), Salt and white pepper to taste,; Salad: Mixed greens, radish, and red cabbage to taste

1
Terrine: Cream cheese (4 cups), Ricotta (4 cups), Diced dates (2 cups), Sliced mushrooms (1 cup), Macadamia nuts (200g), Water (1/2 cup), Salt and white pepper to taste,
2
Salad: Mixed greens, radish, and red cabbage to taste

Ingredients

1
Terrine: Cream cheese (4 cups), Ricotta (4 cups), Diced dates (2 cups), Sliced mushrooms (1 cup), Macadamia nuts (200g), Water (1/2 cup), Salt and white pepper to taste,
2
Salad: Mixed greens, radish, and red cabbage to taste

Directions

1
Terrine: Mix ricotta, water, and cream cheese until a smooth paste is formed
2
Season with salt and white pepper to taste
3
For a terrine mold, line the inside with plastic wrap
4
Alternate layers of cream cheese paste, mushrooms, macadamia nuts, and dates in the terrine mold
5
Finish with a layer of cream cheese paste on top
6
Refrigerate for at least 24 hours
7
Molding: Place the salad greens, radish, and red cabbage to the right side of a serving plate
8
To the left, place the chilled terrine
9
Decorate with sesame seeds, mini flowers, and leaves.