Chicken Terrine with Pistachios
Chicken breast and egg white give the terrine complete protein, while pistachios add fiber and minerals. Blending with cream creates a smooth emulsion, and the water bath keeps the texture tender. After chilling, it can be cut into thin slices.
Preheat the oven to 170°C.
Toast the pistachios (90 g) in a dry pan for about 3 minutes, cool them, and chop them coarsely.
Cut the chicken breast (fillet) (450 g) into pieces and blend it with egg white (100 g), white pepper (0.5 g), ground ginger (0.5 g), nutmeg (0.5 g), clove (0.5 g), table salt (to taste), and black pepper (to taste) for 2–3 minutes.
Add the 35% cream (300 g) and blend for another 3–4 minutes until smooth.
Fold in the pistachios, line a mold with parchment, fill it, and tap the mold lightly on the counter.
Place the mold in a deep tray with hot water and bake for about 45 minutes, until set.
Cool the terrine, refrigerate it for at least 6 hours, then unmold and slice it.
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