Terrine with thinkgreen’s peppers, mint, basil and sour cream
Preparation time: 20 minutes
Freezing time: 300 minutes
Ingredients: 1 jar of thinkgreen’s peppers, 7 jelly sheets (14 grams) gelatin, 600 grams ricotta cream or other cream cheese, 200 grams of greek yoghurt, 100 grams of milk cream, ½ cup basil leaves and mint leaves, Salt, Balsamic vinegar for the serving, Toasted bread for the serving, Green Salad for the serving, Alternatively you can use feta cheese or sour cream cheese.
We will use a small long baking pan, in which we will place a membrane that will protrude from the walls.
We remove the peppers from the jar and leave them on a paper towel for a few minutes, in order to get dry.
We soak the jelly sheets in a bowl covered with cold water and leave them soften for 10 minutes.
We place the cream cheese and the yogurt in a bowl, we stir it with a spoon or with a whisk and we add the milk cream little-by little until the cheese mixture gets even.
Then we add the chopped herbs, salt and pepper in the cheese mixture. We squeeze thoroughly the soft gelatin and dissolve them with quick moves in 3 tbsp of boiling water.
We let it cool and we add the gelatin to the cheese mixture stirring continuously.
We place the peppers on the sides and in the basis of the form. We pour half of the cheese mixture in the form. We make a layer of peppers, then pour the remaining amount of cheese and cover it with the remaining peppers and finally we close it well with the wrap.
We put the terrine in the fridge for at least 5 hours.
After the terrine freezes we place it on a platter.
Now we can remove the wrap and cut the terrine into thin slices. Finally we garnish each slice of the terrine with a few drops of balsamic vinegar, we add few drops of extra virgin olive oil and we serve the terrine slices with toasted bread and green salad.
Our advice: In order to dress easily the form with the wrap, make the form slightly wet. So the film hangs tight on the walls and the “dressing” of our form is done easily.