Goat Milk Terrine with Organic Zucchini and Organic Chicken Breast

For the goat milk terrine with organic zucchini and organic chicken breast, line a terrine mold (capacity: approx. 0.5 l) with plastic wrap. Mix goat milk, yogurt, pepper and lemon juice. Dissolve the gelatine with slightly hot water and stir into the mixture. Beat the cream and fold in carefully.

Beat the egg whites with a little salt until stiff, mix into the mixture and pour into the terrine mold. Cover with plastic wrap and let set in the refrigerator for about 4 hours. Turn out the terrine and cut into slices.

Cut the zucchini in half and slice lengthwise, not too thin. Sauté in 4 tablespoons olive oil with the garlic clove on both sides. Season with salt, pepper and thyme and season with a splash of white balsamic vinegar, let cool briefly.

Salt the chicken breasts and brown on the skin side in 1 tablespoon olive oil, add butter and roast in the oven at about 190 °C for about 5¿7 minutes. Allow to rest briefly and cut open. Arrange goat’s milk terrine with thyme zucchini and chicken breast. Garnish with thyme sprigs if desired.

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