Summary

Ingredients

• 1 bunch rocket
• salt
• 6 sheets gelatine, white
• 200 g sour cream or crème fraîche
• 400 g oat cream cheese
• 2 tablespoon olive oil
• 5 tablespoon parsley, chopped
• 6 tablespoon wild garlic, chopped
• pepper
• Lemon juice

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Instructions

1. Briefly blanch the rocket leaves in salted water and drain. Line the terrine mold with the leaves (e.g. box baking mold with 1 liter capacity).
2. Soak gelatine in cold water and squeeze out. Heat the sour cream so that the gelatine dissolves in it while stirring. Then whisk well with cheese, oil and herbs. Season the mixture with pepper and a small dash of lemon juice and pour into the terrine dish. Smooth the surface and let the cheese mass set in the refrigerator for 24 hours.
3. Fresh baguette goes well with it.