Roquefort, Prune Terrine with Parma Ham Recipe

Name: Roquefort, Prune Terrine with Parma Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plum wine; 1 cinnamon stick; 1 bay leaf; 2 whole cloves; 1/2 cup dry, pitted prunes; 2 (2-inch) strips lemon zest; 3 (2-inch) strips orange zest; 1 pound Roquefort; 6 ounces (1 1/2 sticks) butter; 1/4 cup thinly sliced Parma ham; Freshly ground white pepper

Servings: persons

1
Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm.
2
Pour over the prunes and let marinate in a refrigerator overnight.
3
Place the Roquefort and softened butter in the bowl of an electric mixer.
4
Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky.
5
Season, to taste, with white pepper.
6
While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side.
7
Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine.
8
Take the marinated prunes and place them down the center, end to end.
9
Fill the terrine with the remaining mousse.
10
Take the overlapping ham and fold it toward the center to cover the top of the terrine.
11
Refrigerate for about 4 hours until firm.
12
After the terrine is chilled, unmold it and slice it with a warm knife.
13
Serving suggestion: serve with seasonal fruit and mesclun salad and walnut-raisin bread.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plum wine, 1 cinnamon stick, 1 bay leaf, 2 whole cloves, and more.

Yes, Roquefort, Prune Terrine with Parma Ham falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roquefort, Prune Terrine with Parma Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions