Cheese terrine

Ingredients for 1 servings:

• 600 g cream cheese
• 750 g sour cream or half sour cream and half crème fraîche
• 9 sheets of white gelatin
• 2 bunches of basil
• 2 bunches of chives
• 2 bunches of flat-leaf parsley
• ½ bell pepper(s), red
• 3 tsp tomato paste or paprika paste
• 3 tsp sweet paprika powder
• 4 cloves garlic
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Mix the cream cheese and sour cream until smooth. Soften the gelatin, squeeze out the excess water, and dissolve it in a little warm water. Stir it into the cheese mixture, then divide it between three bowls. Chop half of the basil, chives, and flat-leaf parsley. Stir the chopped herbs into one-third of the cheese mixture, season with pepper and salt, and set the remaining herbs aside. Place the bell pepper under the grill until the skin blisters. Then cover with a damp cloth, peel, and dice the pepper. Mix the chopped bell pepper with the tomato paste, paprika, and a little salt into another third of the cheese mixture. Peel and crush 3-4 garlic cloves, then stir them into the last third of the cheese mixture with a little salt. Line a loaf pan with plastic wrap and pour the mixture in three layers. Let it set in the refrigerator. Turn the terrine out onto a platter. Chop the remaining herbs and sprinkle them over the terrine. It’s easy to prepare, tastes great with ciabatta, and because of the colors (make sure you add them in the right order) it looks great on any Italian-inspired buffet, and has always been a hit.