Cheese Terrine

Season cream cheese and sour cream or crème fraiche with salt and pepper. Add the soaked gelatin, mix the whole and divide into three equal parts.

~ mix the first part with the finely chopped garlic

~ mix the second part with the paradeis pulp and the diced paprika

~ mix the third part with the herbs.

Spread the masses in three layers on top of each other in a loaf pan and refrigerate for one night.

Bon appétit!

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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