2 cups heavy cream
Salt and freshly ground white pepper to taste
1 large potato, shaved 1∕16-inch thick
1 carrot, cut into ¼-inch planks
1 parsnip, cut into ¼-inch planks
4 asparagus spears, trimmed
½ head purple cauliflower, trimmed and cut into ¼-inch thick pieces
1 cup Panko breadcrumbs
1 cup Parmesan cheese
Special Equipment: 1 terrine mold*
* Available at Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com
• Preheat the oven to 350 degrees.
• Using a whisk, whip the eggs and cream together to make a custard base. Season to taste with salt and white pepper.
• Grease a terrene mold with nonstick spray and line it with the shaved potato, reserving 3 potato slices to top the terrene.
• Place a single layer of each vegetable in the mold, sprinkling breadcrumbs and Parmesan between each layer, until the mold is full. Pour in the custard until it reaches the top layer of the vegetables.
• Place the remaining 3 strips of potato on top and fold any overhanging slices over the top. Press down to push the custard into the crevasses.
• Wrap the entire mold in aluminum foil and bake for 90 minutes.
• Allow to cool completely. Run a hot knife around the edge of the mold. Invert the terrine onto a plate and re-invert onto a serving dish. Cut into 1-inch slices with a heated sharp knife.
• Serve immediately, or wrap and store in the refrigerator for up to 3 days. Reheat to room temperature when ready to use.