Terrine Of Spinach And Ham

Preparation:

Preparation: With the water and the gelatin tablet, prepare the gelatin which you will then allow to cool. Cook the spinach without water other than the draining water, without salt and with the pan uncovered. Once cooked, drain and squeeze them. Blend the ham with half the jelly and half the cream, until you have a smooth and homogeneous mixture. Blend the spinach with the remaining jelly and dilute with the cream. Pour a little of the spinach mixture into a rectangular mold with a capacity of about 1 litre. Let it harden for 1 hour in the refrigerator then pour part of the ham mixture. Repeat the operation until all the ingredients are used up in order to have six layers and wait to add more mixture until the previous one has hardened. Put in the refrigerator overnight. After this time, unmold the terrine on the serving plate; garnish it with sticks of vegetables in alternating colors and arrange the two roses with the sprigs of parsley at the ends of the plate.