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🍽️ Fresh Feta and Mascarpone Terrine with Roasted Peppers

697 kcal · 30 min · 4 servings

Fresh Feta and Mascarpone Terrine with Roasted Peppers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the grill function of your oven and preheat it.
  2. 2. Thoroughly wash the bell peppers.
  3. 3. Cut the bell peppers in half lengthwise.
  4. 4. Remove the seeds and white pith from the pepper halves.
  5. 5. Place the pepper halves skin-side up on a baking sheet.
  6. 6. Roast the peppers under the hot grill until the skin is dark brown to blackened.
  7. 7. Let the roasted peppers cool down completely.
  8. 8. Peel the charred skin off the peppers.
  9. 9. Soak the gelatin sheets in a bowl of cold water until they become soft.
  10. 10. Place the feta cheese in a blender or food processor.
  11. 11. Puree the feta into a fine paste.
  12. 12. Mix the feta puree with the mascarpone until a homogeneous, smooth mass forms.
  13. 13. Heat the cream in a small saucepan until hot, but not boiling.
  14. 14. Squeeze the soaked gelatin well and stir it into the warm cream until it has completely dissolved.
  15. 15. Stir the gelatin-cream mixture into the feta-mascarpone cream.
  16. 16. Season the cream to taste with salt and pepper.
  17. 17. Line a terrine mold or small baking dish with cling film, leaving some overhang.
  18. 18. Spoon a ladleful of the feta-mascarpone cream into the lined mold.
  19. 19. Place a few pieces of the roasted peppers on top of the cream.
  20. 20. Repeat layering the cream and peppers until all ingredients are used, finishing with a layer of cream.
  21. 21. Fold the overhanging cling film over the surface of the terrine.
  22. 22. Place the terrine in the refrigerator for about 8 hours to set.
  23. 23. Wash the fresh basil and shake it dry.
  24. 24. Place the basil together with the pine nuts in a mortar.
  25. 25. Coarsely crush the ingredients.
  26. 26. Stir in the olive oil and continue pounding until a fine paste forms.
  27. 27. Carefully turn out the cold terrine onto a serving plate.
  28. 28. Remove the cling film from the terrine.
  29. 29. Dip a sharp knife briefly into hot water.
  30. 30. Slice the terrine into even slices.
  31. 31. Garnish the slices with fresh basil leaves.
  32. 32. Serve the terrine with the pistou (basil paste) as a side dish.

Nutrition per serving