Gluten -free vegan terrine - Master'Classes Le Parfait

We find ourselves today in a Master'Classe Le Parfait In collaboration with the hotel school Jeanne and Paul Augier to discover a tasty, seasonal and gluten -free recipe! 🧡

Also find the second recipe for the video, the orange carrots, just here: https://www.leparfait.com/fr/blogs/recette/carottes-a-lorange-masterclasses-le-parfait

To your stoves! 🍴

To subscribe to the chain and not miss the next master'classes it is here: www.youtube.com/@leparfafafetv

1. Coarsely cut the tofu, then reserve it in the fridge. Peel the shallots, then chop them with the garlic and the Paris mushrooms. Crush the nuts.
2. Cook the lenses in uncommon water for 25 minutes.
3. Meanwhile, brown the shallots, garlic and chopped mushrooms in olive oil until the mushroom water is completely evaporated.
4. Once the lenses are cooked, drain them and put them in a bowl with tofu, starch, calvados and almond milk.
5. Mix everything.
6. Once the preparation is well mixed, add the returned mushrooms, crushed nuts, salt and pepper and mix until you get a homogeneous preparation.
7. Fill your terrines up to 2 cm from the edge, tackling well, then immediately proceed to the heat treatment for 1 hour at 100 ° C.

Filming: JPDP Films

Production Director: Joëlle Valla

Student: Orla Watson

Chef: Remy Lesage

Thanks to the entire teaching team of the hotel school Jeanne and Paul Augier