Tomato and Mozzarella Terrine

Preparation

1. Line a terrine mould with cling film.
2. Layer the bottom and sides with the prosciutto followed by a layer of mozzarella.
3. Whisk the unchilled QimiQ Classic smooth. Add the quark, herb paste, salt, pepper and lemon juice and mix well.
4. Alternately layer the herb mousse, dried tomatoes and olives into the terrine mould. Top with a layer of mozzarella followed by proscioutto and allow to chill for approx. 4 hours.
5. For the pearl onions: caramelise the sugar.
6. Add the balsamic vinegar and onions and continue to cook until the vinegar has reduced to syrup.