Goat Cheese Terrine with Foamy Herb

Soak the gelatin in cold water. Rinse the sauerkraut properly, spin dry and finely chop two-thirds. Finely chop the nuts and dried fruit, or dried tomatoes. Mix the goat cheese with the curd cheese and the juice of one lemon until smooth, add the nuts, fruit and mousse and season to taste with salt and freshly ground pepper.

Squeeze the gelatine and heat it together with the Amaretto in a small saucepan until it is liquid. Immediately add to the goat cheese mixture and mix thoroughly. Then pour the mixture into a baking dish lined with plastic wrap, cover and chill in the refrigerator overnight.

Turn out the terrine, cut into finger-thick slices and arrange with a wild herb salad and the remaining foamy cabbage.

Serve with a salad dressing and fresh bread.

If you want to serve the goat cheese terrine as a dessert, you need 100 grams of powdered sugar instead of 20, and you should leave out the cabbage. It is served with rhubarb compote or caramelized pear.

egenkaeseterrine_with_foamy_herb. Pdf

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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