Ingredients
For 6 portions
250g
QimiQ Classic, unchilled
50g
Yellow pepper(s)
300g
Courgette(s), finely sliced [émincé PF]
250g
Quark 20 % fat
Salt and pepper
Basil, finely chopped
5ml
Lemon juice
100g
Dried tomatoes, finely diced
30g
Black olives, cored
30g
Capers
Preparation
- Halve the peppers and remove the seeds. Bake in a preheated oven at 180 °C until brown. Allow to cool, peel and dice.
- 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 the unchilled 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.
- Allow to chill for approx. 4 hours.
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