Summer Terrine with Sheep’s Cream Cheese and Oven Tomatoes

Heat the buttermilk and dissolve the soaked, squeezed gelatine in it. Mix sheep’s cream cheese and cream and stir in the gelatine-buttermilk mixture, season with salt and pepper. Pour into any terrine molds and refrigerate for at least 3 hours.

For the oven tomatoes, peel and core the tomatoes, place on a tray with baking paper, sprinkle with salt, pepper, chopped garlic, olive oil and herbs and dry in the oven at 60°C for 2-3 hours.

Preparation Tip:

If you leave the oven tomatoes in the tube for an hour longer, they become even drier. Preserved in olive oil and well sealed, they can be kept for a very long time.

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