Walnut cheese terrine

01408 CHEESE TERRINE with WALNUTS 6 PEOPLE INGREDIENTS 4 small Zucchini, 4 carrots, 50 g Walnut kernels, 50 g peeled hazelnuts, 150 g 150 g Gruyere, gorgonzola cheese, 150 g fontina cheese, 150 g cheese, 4 sheets of gelatin from 2, 5 g each, 2 tablespoons of peanut oil, 20 cl of dry white wine, 1 tablespoon of vinegar with shallots, salt, pepper to grind preparation time: 30 minutes cooking time: 5 minutes Rest: 6 hours and 15 minutes Proceedings wash and peel the zucchini, peeled carrots.

Cut the vegetables into thin strips and then Blanch them in boiling salted water, drain and place them on a plate.

Do Brown walnuts and hazelnuts in a pan and then chop to form a compound.

Each type of cheese cut into thin strips and meanwhile do soften gelatin in warm water.

Lined with a sheet of plastic wrap a form from plum cake before greaseproof paper.

Do heat the wine in a saucepan and add the vinegar by combining all the liquefied and pepper jelly.

Pour liquid gel 2 in the bottom of the rectangular form and put it in the refrigerator for 5 minutes.

Then you begin to make the layers starting from Gruyère, then a layer of carrots and some walnuts and hazelnuts.

On the first layer, pour a little more gelatinous liquid and put in freezer for 5 minutes.

Repeat to prepare other strata piecing the fontina cheese, Zucchini, walnuts and hazelnuts and melted gelatine with wine and placing the container in the freezer for 5 minutes.

Continue with gorgonzola cheese, carrots, walnuts and hazelnuts, jelly and put the bowl in the freezer for 5 minutes.

Terminate the last layer with Dutch cheese, Zucchini, walnuts and hazelnuts and the remaining gelatin.

Keep the rectangular shape for 6 hours in the refrigerator.

When serving put the bowl of cheese and vegetables on a serving dish, remove the plastic wrap and cut into slices to accompany it with Romaine lettuce.