Fresh Goat Cheese Terrine in Zucchini Coat – *

(*) Fresh goat cheese terrine wrapped in zucchini with Parma ham and arugula (**) Recipe for a 700 ml casserole dish For the cheese mixture: briefly sauté the shallot and garlic in olive oil without color. Extinguish with the white wine, add the whipping cream and bring to the boil once.

Squeeze the gelatine previously soaked in cold water and let it melt in the hot white wine-whipped cream mixture, cool a little.

Finely whisk the goat cheese with the sour cream or crème fraiche and the olive oil, pour in the white wine-gelatine mixture while mixing continuously.

Season with salt, pepper and chili. Chop the pumpkin seeds, fry in a frying pan and add to the goat cheese mixture form. Fold in the chive rolls and the whipped cream.

For the terrine: cut the zucchini lengthwise into narrow slices and roast them in a grill pan with a little olive oil until lightly golden brown on both sides. Spread a baking dish previously lined with plastic wrap with the zucchini slices so that the slices overlap slightly and overhang the edge. Pour in the goat cheese mixture, cover with the overhanging zucchini slices, cover with the plastic wrap and refrigerate for at least three hours.

Clean, rinse and spin dry the arugula salad. Pluck the basil leaves and add to the arugula form. Marinate with balsamic vinegar, salt, pepper and olive oil with lemon. Halve the cocktail tomatoes

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