1 kg of shredded chicken breast
4 egg whites beaten to a snow-like consistency
2 cups of heavy cream
Salt and black pepper to taste
1 1/2 cup of cooked and chopped kale
2 cooked carrots cut into thick strips
20 cooked green beans
1 red bell pepper and 1 green bell pepper, sliced
2 cups of blanched broccoli florets
For the sauce
1 kg of ripe tomato, peeled and seeded
1 tablespoon of freshly squeezed lime juice
1 kg of shredded chicken breast
4 egg whites beaten to a snow-like consistency
2 cups of heavy cream
Salt and black pepper to taste
1 1/2 cup of cooked and chopped kale
2 cooked carrots cut into thick strips
20 cooked green beans
1 red bell pepper and 1 green bell pepper, sliced
2 cups of blanched broccoli florets
For the sauce
1 kg of ripe tomato, peeled and seeded
1 tablespoon of freshly squeezed lime juice
Place the chicken breast in a bowl over an ice bath with water
Add the egg whites, mixing thoroughly
Gradually add the heavy cream, stirring well
Season with salt and black pepper, then refrigerate for 2 hours
To assemble the terrine: grease an 11cm x 28cm English bread mold
Line with parchment paper and grease with oil
Spread 1/4 cup of the chicken mixture at the bottom of the mold, mixed with kale
Top with carrot strips and press gently
Spread another layer of the chicken mixture, leaving it smooth and covering all corners of the mold
Top with green beans, pressing lightly
Cover again with the chicken mixture, followed by a layer of bell peppers
End with a layer of broccoli florets, turning them to face one side
Cover with the remaining chicken mixture
Cover with two pieces of aluminum foil and bake in a hot water bath (200°C) for about 40 minutes or until inserting a toothpick yields a clean result
Remove from oven and place over cold water
Let it cool, then refrigerate for at least one day
Prepare the sauce: puree the tomatoes in a blender or processor
Strain through a fine-mesh sieve and season with lime juice, salt, and black pepper
Serve the terrine deconstructed with the tomato sauce
Serves 12.
