Roquefort terrine

Ingredients for 8 servings:

• 250 g mascarpone
• Sea salt
• Sugar
• Pepper, black from the mill
• 175 g cheese, Roquefort
• 25 g butter, soft
• 60 g pine nuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice cheese course in a menu, can be prepared, visually very appealing

Remove all ingredients from the refrigerator well in advance so they soften. Line a terrine dish thoroughly with aluminum foil. Make sure the foil doesn’t tear and that it fits snugly in all corners. It helps to wet the dish. Season the mascarpone with sea salt, sugar, and black pepper. It shouldn’t be too salty, as it contrasts with the Roquefort. Mash the Roquefort and butter with a fork and mix well. Toast the pine nuts in a dry pan until golden brown. Then chop into medium-sized pieces (not powder-fine, not coarse). Divide both mixtures and the chopped pine nuts. Prepare a cup of ice-cold water and a teaspoon. First, pour half of the Roquefort mixture into the dish. Spread it out with the wet teaspoon (wet it again and again!) and level it off well. Then spread half of the chopped pine nuts evenly on top and press it down lightly. Now pour half of the mascarpone mixture on top and level it off with the wet spoon. Then add the Roquefort mixture again, the pine nuts, and the mascarpone cream as the final layer. Refrigerate overnight. The next day, carefully turn out the cake, remove the aluminum foil, and cut into small pieces. Regularly dip the knife into a glass of hot water. It goes well with fresh fruit, chutneys, savory jams, or nuts.