Christmas Terrine

Directions

1. 1
   Boil the okra and asparagus and cut into thin round slices.
2. 2
   Dice ham and cherry tomatoes into 1 cm cubes.
3. 3
   Drain oil from the canned tuna.
4. 4
   Add heavy cream and lemon juice into the ingredients from Step 1.
5. 5
   Season with salt and white pepper.
6. 6
   Dissolve gelatin in hot water (approx.
7. 7
   80C/176F) and mix in.
8. 8
   Line a pound cake tin with parchment paper.
9. 9
   Pour in the terrine mixture.
10. 10
    Chill in the fridge to harden.
11. 11
    When hardened, slice into preferred thickness and serve.
12. 12
    Enjoy with the sauce.
13. 13
    If the heavy cream is 42% fat, it improves the flavor of the ingredients.
14. 14
    You can also enjoy the rich flavor and fragrance of the cream.