Ingredients (for 4 persons)
- 400 gr fresh goat cheese
- 10 gr gelatin sheets
- 1 dl of single cream
- Fresh chives
- Primitiae Italiae tuna-stuffed chilli peppers
- Salt to taste
- White pepper to taste
Soak the gelatin sheets in cold-to-room water to soften them for 10 minutes approx., then squeeze them and stir them in 4 tablespoons of warmed-up single cream and leave to cool down.
Blend goat cheese with fork, blend with the cream, sprinkle with fresh minced chives, and add salt and white pepper to taste.
Line a terrine form (a 1L plum cake mold will do) with plastic wrap.
Fill the mold by half with the goat cheese cream, then lay the stuffed chilli peppers longways in two parallel lines at the centre, and cover with the remaining cream.
Flatten and compact the cream with the back of a tablespoon.
Put the mold in the fridge for 2-3 hours.
Serve cut into slices with fresh salad.