Yummy Pumpkin, rocket & mustard terrine Recipe

Pumpkin, rocket & mustard terrine
Prep Time : 0:15 | Cook Time : 1:45 | Total Time : 2:00 | Serving : 4 person.


  • Olive oil, to grease

  • 8 thin slices prosciutto

  • 500g butternut pumpkin, peeled, deseeded, thinly sliced

  • 80g baby rocket leaves

  • 300ml thickened cream

  • 2 eggs, lightly whisked

  • 2 tablespoons Dijon mustard

  • Salt & freshly ground black pepper

  • Mixed salad leaves, to serve


  • Step 1

    Preheat oven to 160°C. Brush a 9 x 19cm (base measurement) loaf pan with oil to lightly grease.

  • Step 2

    Line base and sides of the prepared pan with 6 prosciutto slices. Arrange one-third of the pumpkin over the prosciutto and top with half the rocket. Make another layer using half of the remaining pumpkin. Top with remaining rocket, then a final layer of pumpkin.

  • Step 3

    Place the cream, egg and mustard in a medium bowl. Season with salt and pepper and whisk until well combined. Pour cream mixture over the pumpkin. Top with remaining prosciutto slices.

  • Step 4

    Bake in preheated oven for 1 1/4 hours or until the pumpkin is tender and the mixture is just set. Remove from oven and set aside for 15 minutes to cool slightly. Turn out onto a platter and use a serrated knife to cut into 8 thick slices. Serve hot or at room temperature with mixed salad leaves, if desired.

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