Mushroom terrine with ham

Soak the gelatin in cold water. Bring the stock to a boil and blanch the mushrooms for 2 minutes. Remove from the stock, allow to cool and cut large mushrooms in half. Take 100 ml of the stock from the pan and dissolve the gelatine while stirring.

Cover the mold with cling film. Then cover the mold with the slices of ham and let the ham hang over the top of the mold. Beat the ricotta with the gelatin broth and season with salt and pepper.

Divide 1/3 of this mixture over the mold. Divide 1/3 of the mushrooms over this and press well. Continue with a second layer of ricotta and mushrooms. Press well and finish with the last layer of ricotta and mushrooms.

Fold the overhanging ham over the filling and cover the shape with foil. Put the tureen in the refrigerator for at least 2 hours to stiffen.

Put the terrine on a dish and let it warm up outside the fridge for half an hour.

In the meantime, heat the oil and deep-fry the leaves. Drain on kitchen paper.

Garnish the terrine with the sage and cut into 8 slices. Tasty with toasted bread.