Corn Terrine

Name: Corn Terrine
Yield: 12
Ingredients: 2 cups of debulhado corn; 4 eggs; 2 yolks; 1/2 teaspoon of salt; 1 pinch of black pepper; 3/4 cup of heavy cream; 1/2 cup of grated Parmesan cheese; For the Tomato Coulis (sauce); 1 kg of ripe tomatoes, peeled and seeded; 2 tablespoons of wine vinegar; 1/4 cup of olive oil; Salt and black pepper to taste

1
2 cups of debulhado corn
2
4 eggs
3
2 yolks
4
1/2 teaspoon of salt
5
1 pinch of black pepper
6
3/4 cup of heavy cream
7
1/2 cup of grated Parmesan cheese
8
For the Tomato Coulis (sauce)
9
1 kg of ripe tomatoes, peeled and seeded
10
2 tablespoons of wine vinegar
11
1/4 cup of olive oil
12
Salt and black pepper to taste

Ingredients

1
2 cups of debulhado corn
2
4 eggs
3
2 yolks
4
1/2 teaspoon of salt
5
1 pinch of black pepper
6
3/4 cup of heavy cream
7
1/2 cup of grated Parmesan cheese
8
For the Tomato Coulis (sauce)
9
1 kg of ripe tomatoes, peeled and seeded
10
2 tablespoons of wine vinegar
11
1/4 cup of olive oil
12
Salt and black pepper to taste

Directions

1
Preheat the oven to 350°F (moderate)
2
Butter a 9-inch round cake pan and line it with parchment paper
3
Process the corn in a food processor and set aside
4
In a bowl, whisk together the eggs, yolks, salt, pepper, and heavy cream until smooth
5
Add the corn puree and grated cheese, and adjust seasoning as needed
6
Pour the mixture into the prepared cake pan and place it on a baking sheet with hot water
7
Increase oven temperature to 400°F (hot) and bake for 1 hour and 45 minutes, or until a toothpick inserted comes out clean
8
Remove from the water bath and let rest for 10 minutes
9
Unmold
10
Prepare the coulis: process the tomatoes in a food processor, then add wine vinegar and olive oil to taste
11
Season and serve with the warm terrine or at room temperature, sliced into 12 portions.