Summary

Ingredients

• 400 g double cream cheese
• 500 g sour cream
• 6 sheets gelatine, white / or agar agar
• 1 bunch parsley, chives and basil
• 3 sprigs thyme
• salt and pepper
• 0.5 ½ bell pepper (s), red
• 2 teaspoons tomato paste
• 2 teaspoons paprika powder, noble sweet
• 2 cloves garlic)
• 1 bunch chives
• 1 bunch parsley

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Instructions

1. Stir the cream cheese and sour cream until smooth and fold in the soaked gelatine.
2. Divide the mixture into 3 portions. Mix 1/3 with chopped herbs and salt and pepper, mix 1/3 with very finely chopped paprika, tomato paste and spices, 1/3 season with crushed garlic, salt and pepper.
3. 1 Line a loaf pan (sand cake pan) with foil. First pour in the garlic mixture. Spread the paprika mixture on top and finally the herb mixture.
4. Chill the terrine for at least 3 hours, then turn it out. Chop the parsley and chives and press onto the terrine as a coat.
5. It goes well with crispbread, wholemeal bread or baguette.