Cheese terrine



Ingredients 10
Servings 8
Time 25 minutes

Ingredients

  • 11
    g
    gelatine
  • 15
    ml
    lemon juice
  • 75
    g
    white Cheddar
  • 75
    g
    Swiss mountain or other white hard cheese
  • 75
    g
    Blaukrantz cheese
  • 250
    g
    cottage cheese
  • 75
    ml
    mayonnaise
  • 150
    ml
    cream
  • 10
    ml
    dill
  • 15
    ml
    chives
 

Method

 
Lightly oil a round bowl or loaf tin approximately 18 x 9 x 5cm.
Soften the gelatine in a container with 30 ml water and lemon juice. Allow to soak for five minutes.
Put the container in a pan containing 5 cm barely simmering water and, keeping the heat as low as possible, leave the gelatine to dissolve and become transparent.
Cube the three hard cheeses into 5 mm pieces and combine.
Blend cottage cheese and mayonnaise together until smooth.
Whip cream until thickened, but not firm.
In a large bowl, combine the cottage cheese mixture with the gelatine mixture. Stir very well to distribute evenly.
Add other cheeses, herbs and a good seasoning of salt and freshly ground black pepper.
Fold in cream and pour mixture into prepared container. Cover with plastic wrap and chill for several hours until firmly set.
To turn out, carefully slide a knife around the edge, invert the terrine onto a serving plate and give it a good tap and shake. Slice to serve.
 

Read more on: dairy
 

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