Difficulty: Level 2
Blanch the peeled green beans, sliced carrots, and thinly sliced young vegetables in salted boiling water until tender. Cool in ice water and drain well.
Soften the gelatin sheets in cold water.
In a saucepan, bring the cream to a boil. Off the heat, stir in the vermouth and drained gelatin until fully dissolved.
Season with salt, pepper, a dash of Tabasco, lemon juice, and a pinch of grated nutmeg.
Finely chop the fresh herbs: chives, flat parsley, tarragon, and chervil.
Blend half the green beans in a food processor until smooth, then incorporate the cream mixture.
Drain and quarter the hearts of palm lengthwise.
In a white terrine mold, layer the green bean cream, sprinkle with chopped herbs, add baby vegetables, more cream, hearts of palm, and repeat until all ingredients are used.
Chill in the refrigerator for at least 5 hours to set.
Unmold and slice to serve with a zesty vinaigrette.
Chef Hubert's Tip: This sophisticated terrine showcases the best seasonal vegetables, elevated with a creamy herb-infused sauce—a staple in fine French kitchens.
