Beet Terrine with Minas Cheese

Name: Beet Terrine with Minas Cheese
Yield: 10
Ingredients: 500 g of beetroot; Oil for greasing; 1 1/2 cup of cream; 1 envelope of unflavored gelatin, white; 2 spoons (scoop) of lime zest; 1/2 cup of toasted sesame seeds; 400 g of fresh Minas cheese, cut into slices; Salt and black pepper to taste; Lime juice; Agricotta leaves; Olive oil for dressing; Lime wheel for garnish

1
500 g of beetroot
2
Oil for greasing
3
1 1/2 cup of cream
4
1 envelope of unflavored gelatin, white
5
2 spoons (scoop) of lime zest
6
1/2 cup of toasted sesame seeds
7
400 g of fresh Minas cheese, cut into slices
8
Salt and black pepper to taste
9
Lime juice
10
Agricotta leaves
11
Olive oil for dressing
12
Lime wheel for garnish

Ingredients

1
500 g of beetroot
2
Oil for greasing
3
1 1/2 cup of cream
4
1 envelope of unflavored gelatin, white
5
2 spoons (scoop) of lime zest
6
1/2 cup of toasted sesame seeds
7
400 g of fresh Minas cheese, cut into slices
8
Salt and black pepper to taste
9
Lime juice
10
Agricotta leaves
11
Olive oil for dressing
12
Lime wheel for garnish

Directions

1
Cook the beetroot with skin
2
Then, peel and slice it coarsely
3
Grease a 18 cm diameter mold with oil and line the bottom with parchment paper
4
In another part, beat the cream until firm
5
Dissolve the gelatin according to the package instructions and mix it into the beaten cream
6
Add the lime zest
7
Place a layer of this mixture in the mold
8
Top with some beetroot slices and sprinkle with sesame seeds
9
Cover with more cream and some cheese slices
10
Sprinkle with salt, black pepper, and sesame seeds
11
Repeat the layers until all ingredients are used up
12
Chill for four hours or until firm
13
Unmold and remove the parchment paper
14
Garnish with agricotta leaves seasoned with salt, black pepper, and lime juice
15
Dress with olive oil and decorate with lime wheel at serving time