Terrine with Feta and Mascarpone
Terrine with feta and mascarpone is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 4 sheets gelatin
- 200 g Feta Cheese
- 200 g mascarpone
- 200 ml heavy cream
- Salt
- Pepper (freshly ground)
- 1 bunch Basil
- 60 ml olive oil
- 30 g pine nuts
- fresh basil for garnish
Instructions
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1.
Preheat the oven grill. Wash, halve, and clean the bell peppers; arrange them skin-side up on a baking sheet. Grill until the skins are charred. Let cool, then peel off the skins. Soak the gelatin in cold water.
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2.
Blend the feta in a mixer until smooth, then stir in the mascarpone. Warm the cream and dissolve the gelatin in it. Mix this into the feta-mascarpone blend and season with salt and pepper. Line a terrine mold with plastic wrap. Layer the feta mixture and peppers in the mold, cover, and refrigerate for about 8 hours.
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3.
For the pistou, wash and dry the basil; shake off excess water. In a food processor combine basil, olive oil, and pine nuts to make a pistou (pesto). Carefully unmold the terrine, remove the plastic wrap, and slice with a knife dipped in hot water. Garnish with fresh basil and serve with the pistou.
