Quarkterrine mit Meerrettich und Kresse

Ingredients

• 6 sheets white gelatin
• 40 g horseradish
• 400 g quark
• 250 g cream cheese
• Salt
• pepper (from grinder)
• 1 untreated lemon (juice and zest)
• 200 ml whipping cream
• 1 tbsp Olive Oil
• 2 tbsp garden cress

Instructions

1. 1.

   Line a terrine mold with plastic wrap and let it hang over the rim.

2. 2.

   Soak gelatin in cold water. Wash, peel, and finely grate the horseradish. Mix quark and cream cheese until creamy. Season with salt, pepper, lemon juice, and zest. Whip the cream stiffly.

3. 3.

   Place the gelatin, still slightly wet, in a small pot over low heat to dissolve. Stir 4 tbsp of the cheese mixture into the gelatin, then fold it into the remaining cheese batter and fold in the whipped cream. Taste again and fill the terrine mold. Cover with excess plastic wrap and chill in the refrigerator for at least 4 hours until set.

4. 4.

   Remove from the mold and slice as desired. Drizzle with a little olive oil and garnish with cress before serving.