Curd Terrine

Ingredients for 1 small loaf pan: Preparation: Whip ricotta with vanilla sugar, curd cheese, yogurt, sugar and lemon zest for a few minutes until hearty. Soak gelatine in cold water for about 10 minutes, drain and melt in a water bath. Stir 2 tbsp. curd mixture into the dissolved gelatin to even it out, then pour the gelatin into the curd mixture while stirring throughout. Leave to cool for about 30 minutes. Cut the melonedie peel into small pieces and remove the seeds. Cut the flesh into cubes or form small balls with a ball cutter. Clean the berries. When the curd mixture begins to gel, fold in the melon cubes, berries and 10 g of the pistachios. Rinse a loaf pan with cold water. Pour the curd mixture into it and let it set in the refrigerator for at least 3 hours. Chop the remaining pistachios very finely. Turn the terrine out of the mold (dip it briefly in hot water beforehand) and sprinkle the pistachios all over.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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