Ingredients
For 10 portions
500g
QimiQ Classic, unchilled
100g
Yellow pepper(s)
300g
Courgette(s), finely sliced [émincé PF]
300g
Quark 20 % fat
Salt and pepper
Basil, finely chopped
8ml
Lemon juice
100g
Dried tomatoes, finely diced
50g
Black olives, cored
50g
Capers
Preparation
- Halve the peppers and remove the seeds. Bake in a hot oven at 180° C until brown. Allow to cool and peel.
- Line a terrine mould (lined with cling film) with a layer of thin courgette slices. Leave an overlap of courgette to cover the filling.
- Whisk QimiQ Classic smooth. Add the quark, seasoning, basil and lemon juice and mix well.
- Alternately layer the quark mousse, dried tomato pieces, whole olives and capers and halved peppers in the terrine mould. Finish with a layer of mousse and cover with the courgette overlap.
- Chill for at least 4 hours (preferably over night).
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