Beet Horseradish Cream Terrine

For the beetroot-horseradish-cream terrine, carefully wash beet without damaging the skin and cook until firm to the bite.

Peel, dice and let cool. In the meantime, warm the whipping cream only slightly and mix with 1 packet of agar agar or 2 sheets of gelatine, or dissolve them in it.

Season with cumin, salt and pepper, and a squeeze of lemon. Fold in cream cheese and olive oil and stir until smooth. Wash the chives, dab dry and cut into fine rolls.

Peel and grate horseradish and add both directly to the cheese and cream mixture. Season again if necessary. Pour into a tureen mold lined with plastic wrap – or a suitable container – and place in the refrigerator so that the mixture sets.

In the meantime, wash the orange hot and finely grate the peel, add to the diced beet. Blend with a hand blender.

Warm some of the mixture with 2 bags of agar agar or 4 sheets of gelatin until the gelatin is dissolved, add back to the mixture and stir until chunky.

Pour the mixture on top of the now curdled cream cheese, cover with plastic wrap and refrigerate for at least 4 hours. Arrange on a plate with salad and some toast and serve.

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