Goat Cheese Terrine with Bell Peppers

Ingredients

• 1000 g mixed bell pepper halves (red, yellow, green)
• Salt
• 10 sheets white gelatin
• 400 g quark cream cheese
• 400 g fresh goat cheese
• 0.5 lemon
• pepper (ground)
• 2 dried tomatoes in oil
• 2 tbsp chives rolls
• 1 tbsp chopped garden herbs (frozen)
• 200 ml whipping cream

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and blanch in boiling salted water for 8 to 10 minutes until soft. Drain well. Soak gelatin in plenty of cold water, squeeze out excess and melt in a small saucepan; stir in some quark cream cheese and then blend with the remaining quark and goat cheese until smooth.

2. 2.

   Squeeze half a lemon into the mixture and season with salt and pepper. Drain the dried tomatoes, finely chop them and fold in with the chives rolls and garden herbs. Whip the cream to stiff peaks and fold it in as well.

3. 3.

   Layer alternating sheets of peppers and cheese mixture in a loaf pan lined with plastic wrap, finishing with a layer of peppers on top. Refrigerate overnight. The next day remove the plastic wrap, slice into rounds and serve with toast slices.