Fresh Cream Terrine with Grapes

Ingredients

• 8 large Swiss chard leaves
• Salt
• 12 sheets white gelatin
• 600 g double cream cream cheese
• 200 g yogurt
• Salt
• freshly ground pepper
• 100 g white grapes
• 6 tbsp white wine
• 1 bunch dill
• 1 bunch parsley
• 20 g chopped pistachios

Instructions

1. 1.

   Remove the thick ribs from the Swiss chard leaves. Blanch the leaves in salted water for 1 minute, shock them in ice water and pat dry with kitchen paper.

2. 2.

   Soak gelatin in cold water for 5 minutes. Mix double cream cream cheese with yogurt. Season with a pinch of salt and pepper.

3. 3.

   Rinse grapes and pluck stems. Warm white wine, squeeze out excess liquid from gelatin and dissolve it in the wine. Stir in 2-3 tablespoons of the cream mixture, then fold into the remaining cream mixture.

4. 4.

   Wash herbs, shake dry and finely chop. Take one third of the cream mixture, fold in grapes and pistachios. Fold in the remaining herbs into the rest of the mixture.