|500 g||goat cheese|
|60 ml||vegetable stock|
|1||yellow bell pepper|
|1||red bell pepper|
|1 tbsp||olive oil|
|½ tsp||cayenne pepper|
|watercress to garnish|
|pesto to serve|
Finely chop garlic. Finely dice shallots, spring onions, zucchini, and peppers.
Add the garlic, shallots, and chopped vegetables to a large frying pan and sauté with some olive oil. Season with cayenne pepper, salt, and pepper and leave to cool.
Warm goat cheese in a saucepan so that it reaches a spreadable consistency.
Stir the agar-agar into cold vegetable stock and then bring to a boil. Combine with warm goat cheese and mix together.
Line the terrine form with plastic wrap. This works best when the form is filled with a small amount of water, allowing the plastic wrap to lie perfectly inside it. Then pour out the water and pat dry.