Summary

Ingredients

• 250 g mascarpone
• sea-salt
• sugar
• Black pepper from the mill
• 175 g cheese, Roquefort
• 25 g butter, soft
• 60 g pine nuts

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Instructions

1. Take all ingredients out of the refrigerator in good time so that they become soft.
2. 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.
3. Season the mascarpone with sea salt, sugar and black pepper. It shouldn`t be too salty as a contrast to the Roquefort.
4. Mash the Roquefort and butter with a fork and mix well.
5. Roast the pine nuts in a dry pan until golden. Then chop into medium-sized pieces (so not dusty and not coarse).
6. Share both masses and the chopped pine nuts. Prepare a cup with ice cold water and a teaspoon.
7. 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.
8. This is followed by the Roquefort mass, the pine nuts and, as the last layer, the mascarpone cream. Put in the fridge overnight.
9. 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.
10. Fresh fruit, chutneys, savory jams or nuts taste good with it.