Structured Kale & Bacon Terrine

### Ingredients

* **Bacon Wrapper:** 10–12 slices of high-quality smoked bacon.

* **The Filling:**

* 1 large bunch of Kale (stemmed, blanched, and thoroughly dried).

* 1 cup Ricotta cheese, drained well.

* cup Heavy cream.

* 2 cloves Garlic, minced.

* 1 tbsp Lemon zest.

* Salt and cracked black pepper to taste.

* **The Binder:**

* 2 tsp Unflavored gelatin powder.

* cup Warm chicken or vegetable broth.

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### Instructions

1. **Prepare the Mold:**

Line a cylindrical mold (approx. 2 inches in diameter) or a narrow loaf pan with plastic wrap, leaving a generous overhang on all sides.

2. **Prepare the Bacon:**

Lay the bacon slices on a baking sheet and bake at **350°F (175°C)** for only 5–7 minutes. You want the fat to render slightly so they are pliable, but **do not let them get crispy**. Pat dry with paper towels.

3. **Assemble the Wrapper:**

Arrange the bacon slices vertically inside the mold, overlapping them slightly, so they cover the bottom and sides and overhang the edge.

4. **Prepare the Filling:**

* **Gelatin:** Sprinkle the gelatin over the warm broth and let it sit for 5 minutes to bloom. Microwave for 10 seconds to fully dissolve if necessary.

* **Kale:** Finely chop the blanched, dried kale.

* **Mix:** In a food processor, blend the ricotta, cream, garlic, lemon zest, salt, pepper, and the dissolved gelatin until smooth. Fold in the chopped kale by hand.

5. **Fill and Chill:**

Spoon the filling into the bacon-lined mold. Fold the overhanging bacon and plastic wrap over the top to seal. Place a weight (like a tin can) on top to compact it. Refrigerate for **at least 8 hours, preferably overnight**, until firmly set.

6. **Slice and Serve:**

Unmold the cylinder, remove the plastic wrap, and slice into 1-inch thick rounds using a very sharp knife.

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### Plating Suggestion

For a high-end look, serve the cylinder standing upright on a smear of vibrant green herb oil or a bright yellow lemon-dill aioli.