Terrine with cauliflower and broccoli

Clean cauliflower, wash and divide into florets. Fry cauliflower in approx. 12 minutes in pan with little water and salt. Meanwhile, clean broccoli, wash and cut florets from stump. Fry in approx. 6 minutes in pan with plenty of water and salt broccoli. Drain and carefully drain roses on kitchen paper. Clean the carrots, wash them, cut them into pieces and boil them in a pan with little water and salt in about 4 minutes. Casting and chopping. Drain cauliflower.Ince bowl with plenty of cold water gelatin for about 5 minutes. Bring 1 dl of water with bouillon tablet to the saucepan, stir-fry the bouillon tablet while stirring. Pour gelatin well and roast in broth while stirring. Let it cool down until the mixture becomes gelatinous.Pour in cauliflower in kitchen machine. Combine the broth mixture and season with (salt and) pepper. In a bowl, beat the whipped cream and stir in the cauliflower puree. Grease the mold and add half of the cauliflower puree. Broccoli florets with stalks close up close together in cauliflower puree. Add carrots through the rest of cauliflower puree and distribute them over broccoli. Shake for a moment, so that cauliflower puree is well distributed. Allow to set in refrigerator terrine in 10 to 12 hours.

In a bowl of mayonnaise, cottage cheese and curry powder stir into sauce. Season with salt and pepper. Wash tomato and cut into slices, halve slices. Keep a few seconds in hot water. Arrange the shelf, turn it together and let terrine slide on the shelf. Cut into slices with sharp (electric) knife and place on plates. Garnish with slice of tomato and curry sauce.