Mozzarellaterrine

Name: Mozzarellaterrine
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 4 sheets white gelatine; 100 g Pine nuts; 2 Garlic cloves; 1 Pot of basil; 2 (each 370 g) Jars of olives stuffed with paprika (200 g); 250 g Mascarpone; 150 g Double cream cream cheese with herbs from Provence; 7-10 Tbsp Pepper; 600 g Mozzarella cheese (best in bread form); 5 Tomatoes; 2 Onions; 6 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Basil; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

4 sheets white gelatine
100 g Pine nuts
2 Garlic cloves
1 Pot of basil
2 (each 370 g) Jars of olives stuffed with paprika (200 g)
250 g Mascarpone
150 g Double cream cream cheese with herbs from Provence
7-10 Tbsp Pepper
600 g Mozzarella cheese (best in bread form)
5 Tomatoes
2 Onions
6 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Basil
7-10 Tbsp Cling film

Directions

1
Soak gelatine in cold water. Roast pine nuts until golden brown. Peel garlic and press it through a garlic press. Pluck off basil leaves. Drain and puree the olives. Mix with mascarpone, cream cheese, garlic, basil leaves and half of the pine nuts.
2
Season with pepper. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Cut mozzarella into fine slices. Rinse an oblong form (1 litre capacity; 50 cm long) cold, cover with cling film. First, place a layer of mozzarella in it in a flaky form and spread with some olive cream. Continue in this way alternately until the mould is filled. Finish with mozzarella. Leave to cool for at least 1 hour. For the vinaigrette, wash, quarter and seed the tomatoes. Finely dice the flesh. Peel and finely dice the onions. Mix tomatoes, onions, remaining pine nuts, vinegar and oil.
3
Leave to cool for at least 1 hour. For the vinaigrette, wash, quarter and seed the tomatoes. Finely dice the flesh. Peel and finely dice the onions. Mix tomatoes, onions, remaining pine nuts, vinegar and oil. Season with salt and pepper. Cut open the mozzarella terrine and serve with the vinaigrette. Serve garnished with fresh basil