Roquefort Terrine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g mascarpone
- sea-salt
- sugar
- Black pepper from the mill
- 175 g cheese, Roquefort
- 25 g butter, soft
- 60 g pine nuts
Print Recipe
Pin Recipe Instructions
- Take all ingredients out of the refrigerator in good time so that they become soft.
- Line a terrine dish well with aluminum foil. Make sure that the foil does not tear and that it fits well in all corners. It is helpful if you wet the mold.
- Season the mascarpone with sea salt, sugar and black pepper. It shouldn`t be too salty as a contrast to the Roquefort.
- Mash the Roquefort and butter with a fork and mix well.
- Roast the pine nuts in a dry pan until golden. Then chop into medium-sized pieces (so not dusty and not coarse).
- Share both masses and the chopped pine nuts. Prepare a cup with ice cold water and a teaspoon.
- First pour the first half of the Roquefort mixture into the mold. Spread with a damp teaspoon (keep getting wet!) And smooth out well. Then spread half of the chopped pine nuts well on top and press down a little. Now put half of the mascarpone mixture on it and smooth it out with the wet spoon.
- This is followed by the Roquefort mass, the pine nuts and, as the last layer, the mascarpone cream. Put in the fridge overnight.
- The next day, carefully turn over, peel off the aluminum foil and cut into small pieces. The knife should be regularly immersed in a glass of hot water.
- Fresh fruit, chutneys, savory jams or nuts taste good with it.
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