Terrine with Goat Cheese and Cucumber

Ingredients

• 300 g goat cheese
• 50 g whipped cream
• 0.5 cucumber
• 2 sprigs Mint
• Salt
• white pepper
• 6 sheets gelatin
• 50 ml Vegetable broth
• 6 larger mint leaves
• 3 ripe tomatoes
• 0.5 small garlic clove
• Sea salt

Instructions

1. 1.

   Wash the cucumber, halve it lengthwise and scrape out the seeds, slice into thin rounds, lightly salt them. Wash the mint, shake dry and finely chop.

2. 2.

   Soak the gelatin in plenty of cold water. Heat the broth and squeeze out excess liquid from the gelatin. Dissolve 3 sheets with 1–2 tbsp hot broth, stir in a bit of cheese, then quickly fold into the remaining cheese. Fold in whipped cream, chopped mint, salt, and pepper. Dissolve the remaining sheet in the leftover broth.

3. 3.

   Line a clean rectangular quark cup (500 g volume) with two layers of cucumber slices, pour some broth over them, place in the freezer and let set for 5 min. Arrange a few cucumber slices vertically on the edge and fill one‑third of the cheese cream. Add another 1–2 layers of cucumber slices and a little broth, chill briefly again. Repeat this process two more times. Cover the terrine with the remaining cucumber slices and some broth, refrigerate for at least 3 hours.

4. 4.

   Meanwhile, blanch the tomatoes, peel, halve, core, and finely chop the flesh. Peel the garlic and finely mince it, rub with a bit of sea salt, and mix into the tomatoes. Slice two mint leaves into very fine strips and add them as well.

5. 5.

   Remove the terrine from the fridge and pour it out of the quark cup. Cut into four slices with a sharp knife and arrange on plates together with the tomato and mint mixture, serve immediately.