ingredients

2 medium zucchini (300 g)
500 g of fine-fleshed potatoes
500 g of white cheese at 0%
60 g of roquefort cheese
200 g plain yoghurt
15 cl thick cream
1 bunch of chives
16 g (8 leaves) of gelatin

Equipment

1 saucepan
1 salad bowl
1 soufflé dish of 1.75 l

Steps

Zucchini terrine with roquefort cheese

1- In advance : take out cheese, yoghurt and cold cream 30 min in advance. Cook the potatoes in field dress; let cool, peel them.

2- Prepare the cheese : put the gelatine to soften in a bowl of cold water. Mingle in the crushed roquefort salad bowl, cheese, yoghurt, cream, salt, black pepper from the mill. Drain, heat the gelatin with 5 tbsp. to s. water to melt it; pour quickly into the cheese, turning briskly; rinse the pan with 1 tbsp. to s. hot water, add to cheese with chopped chives (except 4-5 strands).

3- Assemble, make take : slice zucchini, potatoes into thin slices. Alternate in the vegetable and cheese pan, making sure it fits between the washers. Shake the mold to distribute it well. Close. Take 3 hours in the fridge. Turn out. Decorate with chives.

tips

Unmould, present .

Peel all the way down by sliding a knife against the wall all around the mold; immerse the bottom in hot water, return immediately.

Present with small tomatoes cut in half.

? Variant . Mold in 6-8 individual terrines.