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Fresh goat cheese and bell pepper terrine
Go to preparation
Preparation 20 min
Cooking 5 min
Difficulty Easy
Ingredients
To make this recipe
6 servings
- 1 Soignon Unripened goat log Honey, 110g
- 20 cl heavy cream, very cold
- 2 tbsp fresh basil, chopped
- 1/2 tsp Espelette pepper
- 6 g gelatin (2 sheets)
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
Salt
Steps in the recipe
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Step 1
Cut the bell peppers into four pieces from top to bottom to get the flesh and throw away the core. Lay flat on a baking pan, skin side up.
Step 2
Preheat your oven to 200°C and bake for 15 minutes, then turn off the oven and leave to cool in the oven.
Step 3
Peel off the skin.
Step 4
Mash up the fresh goat cheese and put it into a saucepan with 5 cl of cream, a little salt, and the Espelette pepper.
Step 5
Heat on low heat to melt.
Step 6
Soak the gelatin sheets in cold water to soften them.
Step 7
Dry them off a bit and add them to the goat cheese mixture together with the basil.
Step 8
Leave to cool for 5 minutes.
Step 9
Whip the rest of the cream into a very thick cream with a hand mixer.
Step 10
Fold it into the goat cheese mixture with a spatula.
Step 11
Line a small cake pan or a small terrine mold with plastic wrap.
Step 12
Cover the bottom with half of the red bell pepper. Add 1/3 of the cream. Cover with the yellow bell pepper. Pour in half of the remaining cream. Cover with the green pepper, followed by the cream, and lastly the rest of the red pepper.
Step 13
Refrigerate for 12 hours.
Step 14
Turn out from the pan and enjoy.
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Every two years, SIAL Paris brings together food industry professionals from around the world. They come to explore new products, meet suppliers and identify the trends shaping the future of the sector. As SIAL Paris 2026 approaches, visitors looking for a leading French goat cheese brand will once again be able to find Soignon throughout the entire exhibition.
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