Goat cheese terrine with avocado and cucumber

GOAT CHEESE TERRINE 01265 AVOCADO and cucumber INGREDIENTS for 8 people: 300 g of peeled the cucumber guacamole sauce made with avocado, the pulp of a tomato into pieces, 800 g of fresh goat cheese, 35 cl liquid cream, 8 sheets of gelatin, a tablespoon of olive oil, tabasco sauce, to taste, salt and pepper 6 cm Cut cucumber into pieces and the rest into rings, add salt and let it stand to lose water.

You soften the leaves of gelatine in cold water for 10 minutes, Heat 4 tablespoons of cream, and let dissolve gelatin squeezed.

Mix the rest of cream cheese, add the pieces of cucumber, tomato, cream 23 with gelatin, mix the ingredients, add salt, pepper and season with tabasco sauce and keep aside.

Emulsify the sauce guacamole with the rest of the cream and gelatin.

Kitchen foil-coated a glass baking dish making it leak a small edge.

Place at the bottom and along the edges 1/3 of cucumber slices slightly overlapping.

Spread half the sauce guacamole in an even layer, then cover with half the cheese mixture.

Spread 1/3 of cucumber slices and repeat the previous operation ending always with cucumbers.

Cover with kitchen foil and store in the refrigerator for 12 hours.

When serving cut Terrine into slices and arrange on a bed of sprouts.