Quark and Horseradish Terrine
- For the terrine
- 6 sheets clear gelatin
- 40 grams Horseradish
- 400 grams Quark
- 250 grams cream cheese
- freshly ground peppers
- 1 organic lemon (juiced and zested)
- 200 milliliters Whipped cream
Line a shallow terrine mold with plastic wrap and let it hang over the edges.
Soften the gelatin in cold water. Rinse, peel and finely grate the horseradish. Beat the quark with cream cheese until creamy. Stir in the lemon juice and zest, and season with salt and pepper. Whip the cream until stiff.
Place the soaked gelatin in a small saucepan and dissolve over low heat. Stir 4 tablespoons of cream cheese mixture into the gelatin. Stir the gelatin mixture into the remaining cream cheese mixture and fold in the whipped cream. Season again with salt and pepper. Pour the mixture into the terrine mold, cover with overhanging plastic wrap and leave to set in the refrigerator for at least 4 hours.
Invert the terrine onto a plate to remove from the mold, remove the plastic wrap and cut into slices. Serve drizzled with a little olive oil and garnished with garden cress, as desired.