\nEasy<\/p>\n
\nApproximately 150<\/p>\n
\nServes 4<\/p>\n
\n30 minutes<\/p>\n
\n5 minutes<\/p>\n
\n4 hours 35 minutes<\/p>\n
This delightful and colorful terrine will impress your guests at a summer gathering or a light meal. The creamy goat cheese blends perfectly with the tender roasted bell peppers, while garlic and chives add a welcomed aromatic touch. Served chilled with a fresh basil tomato coulis, this terrine strikes a beautiful balance between freshness and flavor.<\/p>\n
\nServings: 4<\/p>\n
– Fresh goat cheese: 400 g
\n– Green bell pepper: 1
\n– Red bell pepper: 1
\n– Yellow bell pepper: 1
\n– Fruity olive oil: 3 tbsp
\n– Heavy cream: 2 tbsp
\n– Gelatin: 3 sheets
\n– Garlic: 1 clove
\n– Chives: 1 bunch
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
1. Start by soaking the gelatin in cold water. Cut the bell peppers in half, remove the seeds, and grill them skin side up under the broiler for 8 minutes. Place them in a plastic bag for 5 minutes, then peel off the skins.<\/p>\n
2. In a mixing bowl, combine the goat cheese with chopped chives, minced garlic, olive oil, salt, and pepper. Bring the cream to a boil and dissolve the well-drained gelatin in it.<\/p>\n
3. Allow the mixture to cool slightly before combining it with the goat cheese mixture. Line a terrine mold with plastic wrap and layer the roasted pepper and goat cheese mixture alternately. Cover and refrigerate to set for 4 hours.<\/p>\n
\nServe the terrine sliced with finely chopped chives and a chilled basil tomato coulis.<\/p>\n\n\n