Trio of Potato Terrine

• 200 g blue potatoes
• 250 g regular potato cubes
• 250 g orange sweet potato cubes
• 4 sheets of gelatin
• 1 tbsp olive oil
• 30 g diced onion
• ½ clove garlic
• 0.5 tbsp thyme leaves
• 1 bay leaf
• 1 cl dry sherry
• 175 ml vegetable stock
• 125 g cream cheese
• 30 g crème fraîche
• 1 small bunch of chives
• 75 g whipping cream
• Salt, pepper
• Lemon juice, cayenne pepper

Serving suggestion: Let your creativity run wild when plating. Here served with prawns sautéed in olive oil with herbs and garlic, horseradish cream cheese, and a fine salad.

1. Cook the blue potatoes with the skin on. Then peel and dice into approx. 1 cm cubes. Chill.
2. Cut the regular and sweet potatoes into cubes while raw. Sauté each separately in a pan with olive oil until cooked through. Drain on a sieve to remove excess oil. Chill.
3. Soak the gelatin sheets in cold water.
4. Finely chop the chives into small rings.
5. Sauté the diced onion and finely chopped garlic in a pot with olive oil until translucent. Add thyme and bay leaf, pour in the vegetable stock, and bring to a boil.
6. Remove from heat, transfer to a bowl, dissolve the gelatin in the hot liquid, and stir in the cream cheese. Cool over an ice bath while stirring until the mixture begins to set. Remove the bay leaf. Stir in the potato cubes, crème fraîche, and chives. Season with salt, pepper, cayenne, lemon juice, and sherry. Finally, fold in the whipped cream.
7. Pour into small molds (approx. 140 ml volume) and chill until set.