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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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