Cream cheese terrine

Ingredients for 8 servings:

• 400 g double cream cheese
• 500 g sour cream
• 6 sheets of gelatin, white or agar agar
• 1 bunch of parsley, chives and basil
• 3 sprigs of thyme
• salt and pepper
• ½ bell pepper(s), red
• 2 tsp tomato paste
• 2 tsp sweet paprika powder
• 2 garlic cloves
• 1 bunch of chives
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Ideal for a delicious dinner with guests or on holidays

Stir the cream cheese and sour cream until smooth and fold in the soaked gelatin. Divide the mixture into 3 portions. Mix 1/3 with chopped herbs, salt, and pepper. Mix 1/3 with very finely chopped bell peppers, tomato paste, and spices. Season 1/3 with crushed garlic, salt, and pepper. Line a loaf pan (sandwich pan) with foil. First, pour in the garlic mixture. Spread the bell pepper mixture on top, and finally the herb mixture on top. Refrigerate the terrine for at least 3 hours, then turn out. Chop the parsley and chives and press them onto the terrine to coat it. Serve with crispbread, wholemeal bread, or baguette.