2 1/4 cup white smoked brine cottage cheese
1 cup heavy cream
7 tablespoons of yogurt
10 prunes finely chopped
7 tablespoons of gelatin
a bunch of chinves, finely chopped
1 small garlic clove
pepper to taste (optional)
sprouts to decorate
1 tablespoon of oil
Grease terrine dish with oil, remove any excess with a paper towel.
Put cheese in a food processor
Add yoghurt, squeezed and crushed garlic and half of heavy cream, mix thoroughly until all ingredients blend, flavour with pepper. (Brine cheese is salty enough, so don’t add salt. When using curd cheese add salt to taste).
Heat on low the remaining heavy cream in a small saucepan
Add gelatin and mix well without leaving lumps.
Pour cream with gelatin to cheese mass, mix thoroughly again.
Add chopped California prunes and chives, mix mass with a spoon and pour it into the terrine dish.
Put terrine into the fridge to cool down for minimum time of 3 hours, preferably overnight.
Garnish with chives and sprouts