Summary

Ingredients

• 200 g oat cream cheese, preferably semi-firm
• 100 g mascarpone
• 2 egg (s)
• 0.5 teaspoon ½ mustard, hotter
• 6 cl kirsch
• 50 g pine nuts
• 100 g carrot (s)
• 3 pear (s)
• 100 g rapes, blue
• 1 lemon (s)
• 50 grams sugar
• Fat for the shape

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Instructions

1. Preheat the oven to 200 degrees; Briefly toast the pine nuts in the dry pan. Cut the goat cheese into small cubes.
2. Mix the mascarpone, eggs, mustard and 2 cl kirsch together, fold in the pine nuts and cheese cubes. Pour the mixture into a greased terrine dish (1.5 l) and bake on the middle rack in the oven for 30 minutes, then cool and allow to solidify in the refrigerator.
3. For the fruit salad, peel the carrots and pears and grate both with a coarse grater. Wash, halve and core the grapes, mix with the rasps. Squeeze the lemon, add the remaining schnapps and dissolve the sugar in it while stirring, drizzle the marinade over the salad.
4. Turn the terrine out, cut into slices and decorate the slices with the salad on serving plates.
5. The amounts given are sufficient for 6-8 people.