Fresh goat cheese and bell pepper terrine

Fresh goat cheese and bell pepper terrine

Name: Fresh goat cheese and bell pepper terrine
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 people
Cuisine: French
Ingredients: 1 Soignon Unripened goat log Honey, 110g; 20 cl heavy cream, very cold; 2 tbsp fresh basil, chopped; ½ tsp Espelette pepper; 6 g gelatin (2 sheets); 2 red bell peppers; 1 yellow bell pepper; 1 green bell pepper; Salt

Fresh goat logs

Serves 6 servings

Preparation 20 minutes

Cooking 5 minutes

Ingredients

1 Soignon Unripened goat log Honey, 110g
20 cl heavy cream, very cold
2 tbsp fresh basil, chopped
½ tsp Espelette pepper
6 g gelatin (2 sheets)
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
Salt

Method

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.

Preheat your oven to 200°C and bake for 15 minutes, then turn off the oven and leave to cool in the oven.

Peel off the skin.

Mash up the fresh goat cheese and put it into a saucepan with 5 cl of cream, a little salt, and the Espelette pepper.

Heat on low heat to melt.

Soak the gelatin sheets in cold water to soften them.

Dry them off a bit and add them to the goat cheese mixture together with the basil.

Leave to cool for 5 minutes.

Whip the rest of the cream into a very thick cream with a hand mixer.

Fold it into the goat cheese mixture with a spatula.

Line a small cake pan or a small terrine mold with plastic wrap.

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.

Refrigerate for 12 hours.

Turn out from the pan and enjoy.

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To make this recipe

Unripened goat log Honey, 110g

Method

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.
Preheat your oven to 200°C and bake for 15 minutes, then turn off the oven and leave to cool in the oven.
Peel off the skin.
Mash up the fresh goat cheese and put it into a saucepan with 5 cl of cream, a little salt, and the Espelette pepper.
Heat on low heat to melt.
Soak the gelatin sheets in cold water to soften them.
Dry them off a bit and add them to the goat cheese mixture together with the basil.
Leave to cool for 5 minutes.
Whip the rest of the cream into a very thick cream with a hand mixer.
Fold it into the goat cheese mixture with a spatula.
Line a small cake pan or a small terrine mold with plastic wrap.
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.
Refrigerate for 12 hours.
Turn out from the pan and enjoy.