Mild cheese terrine with roasted peppers and tasty sauce.
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Wash peppers, cut in half and cut out the stalk. From the inner side to RUB with salt and pepper, chopped garlic. The peppers bake in the oven at 200°C, better under the grill to form on them black skoracki. Remove, put the peppers in a plastic bag for 15 minutes, then clean from skoracki.
Bake until the peppers on a dry pan dry pine nuts.
Soak gelatine in water. 50ml cream to warm up. Swollen gelatin to shake off water and put in hot cream to dissolve.
Beat the cream hard.
Add salt, pepper and lemon zest. Pour the cream with gelatin and mix gently.
Form to take, to lay it with cling film and pour out the nuts.
Put half of the cheese mass in the form. Put on top of the cooled peppers.
On the surface of the peppers to spread the remaining cheese. Cover with foil or a lid and put into the cold. Better at night.
To make the sauce. For this the ingredients finely chop and mix with olive oil and lemon zest. Salt and pepper to taste.
Before serving Therin flip and remove the tape. The nuts are on top.
Cut neatly into serving pieces and over the top, and you can separately submit sauce.