Terrine Black & White
200g fresh goat's cheese
100g thick crème fraîche or mascarpone cream
80g of olive jam
5cl olive oil (fruity green type)
Salt and pepper.
Oil a small oval terrine and line it with cling film.
Whip the goat's cheese with the cream or mascarpone, add a dash of olive oil. Add salt and pepper.
Pour a layer of this preparation at the bottom of the terrine, place the Olive Jam and then cover with the goat cheese mixture.
Film the top of the terrine and freeze it for at least 2 hours.
Remove the terrine 15 minutes before serving.
The little extra Aix&Terra
that you will need