Cut vegetables into very small pieces and blanch in boiling water for a short or longer time, depending on the type of vegetable. Should not be cooked too soft. Rinse and drain, preferably dry on kitchen roll. Soak gelatin in cold water, squeeze out and dissolve with wine in a pot. Then mix curd cheese, vegetables and sour cream, stir in gelatine and finally add whipped cream. Season to taste and pour into a terrine mold lined with plastic wrap and chill well for a few hours. Turn out of the mold, cut into pleasing slices and arrange and garnish as desired.
If you omit gelatin, instead of curd take yogurt and mix all the ingredients just so, served iced you have a delicious cold vegetable soup in the summer.