SCHAFKÄSE  TERRINE

Sheep Milk Cheese Terrine

terrine 0,75 l

1 tbsp. roasted pumpkin seeds
125 ml whipped cream
6 leaves gelatin
500 g sheep milk cream cheese
1/2 clove of garlic
salt, pepper
 

  Rinse terrine with water and cover with clingfilm. Soak gelatin in cold water.
Chop roasted pumpkin seeds finely, sautee them in oil some minutes and allow to cool down.
Wheep cream and place it in fridge. Mix well mashed garlic, salt, pepper and cheese.
Squeeze gelatin, melt it with 1 tbsp. water and mix well with cheese. Fold in whipped cream and pumpkin seeds.
Fill terrine, cover with clingfilm and put it on a cool place over night.
 

 
     
 

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