SCHAFKÄSETERRINE    

Sheep's Cheese Terrine

250 g sheep's cheese
3 / 8 l sour cream
2 tbsp. dill
3 / 16 l whipped cream (lightly whipped)
pumpkin seeds
salt, pepper, nutmeg
9 leaves of gelatin

 

 

Soak gelatin in cold water. Cover a terrine mould with cling film .
Press sheep cheese through a fine sieve, mix well with sour cream, pumpkin seeds, spices and dill.
Squeeze gelatine well, dissolve over boling water and stir into sheep's cheese. Fold in whipped cream. Place the mixture into the terrine mould and refrigerate at least 3 hours. Serve on chilled plates.

Serve with a tomato sauce, seasoned with salt and spices like oregano, basil, chives, etc..

 

     
     
 

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