Cream Cheese Pepper Terrine

Ingredients

• 3 red bell peppers
• 3 yellow bell peppers
• 3 green bell peppers
• 250 g quark
• 250 g goat cream cheese
• 200 ml heavy cream
• 0.5 lemon (juice only)
• 8 sheets white gelatin
• 2 tbsp chervil (chopped)
• 1 tbsp oregano (chopped)
• 1 tbsp thyme leaves (chopped)
• 2 tbsp scallion ribbons

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and place skin side up on a parchment‑lined baking sheet. Bake in a preheated oven at 220°C (425°F) for about 15–20 minutes until skins blister and blacken. Remove and cover with a damp cloth to keep moist, then peel off the skins.

2. 2.

   Soak gelatin sheets in cold water.

3. 3.

   Whisk quark and goat cream cheese together until smooth. Dissolve gelatin in a small saucepan, stir into a portion of the quark mixture, then fold everything back into the rest of the quark. Beat in heavy cream and herbs, seasoning well with salt and pepper.

4. 4.

   Line a terrine mold with plastic wrap and layer alternating strips of peppers and cheese mixture. Finish with a final pepper layer, cover with foil and chill for 3 hours.

5. 5.

   Remove from mold, lift out with foil, slice into rounds and serve.