Plum and goat cheese terrine with gingersnap crust from The Best of Taste (Williams-Sonoma): A Compilation of Inspired Recipes from the Williams-Sonoma Food and Travel Magazine by Andy Harris and Deborah Madison and Chuck Williams and Nancy Silverton and Joyce Goldstein and Patricia Wells and Nick Malgieri and Sara Deseran and Jean-Georges Vongerichten

  • goat cheese
  • double cream
  • Show all ingredients...

  • EYB Comments

    Chill at least 1 hour. Can substitute nectarines, peaches, strawberries, or dried apricots for plums.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 1 hour. Can substitute nectarines, peaches, strawberries, or dried apricots for plums.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.