Terrine of fresh goat cheese / tomatoes / olives

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Terrine of fresh goat cheese / tomatoes / olives

Terrine of fresh goat cheese / tomatoes / olives

Number of people

750 g tomato

25 cl of liquid cream

150 g pitted black olives

4 tablespoons of olive oil

6 gelatin leaves

400 g fresh goat cheese such as chavroux

1 jar of dried tomato
For the sauce:

1 lemon

1 clove of garlic

1 bunch of basil

6 tablespoons of olive oil

Preparation: 40 min
Step 1
Wash and seed the tomatoes and cut them into cubes.
Step 2
Salt and let it drain for 20 minutes then drain.
Step 3
Pour in the olive oil.
Step 4
Cut the dried tomatoes into small pieces and mix them with the fresh tomatoes.
Step 5
Soften the gelatin in a bowl of cold water.
Step 6
Drain and melt in 10 cl of warm liquid cream.
Step 7
Then crush the goat with a fork. Mix with the cream.
Step 8
Add plenty of pepper.
Step 9
Whip the rest of the very cold liquid cream until it forms a mousse and add to the cheese.
Step 10
In a bowl, put layers of cheese mousse, tomato crush and chopped olives.
Step 11
Finish with a layer of foam and put in the fridge until the next day.
Step 12
Prepare the sauce at the last minute, mix the lemon and olive oil, then the pressed garlic and finally the basil. Serve separately.
I add my grain of salt

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