This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Bernard, who’s visiting Kerbeleg, got in the kitchen to make this refreshing vegetable cake. You can replace the goat’s cheese with coconut cream for the Vegan version.
Ingredients
Quantities and assortment of vegetables to be adapted according to your desires at the time or the season. 300 to 500 g of vegetables and two large aubergines for this recipe:
- Frozen (or fresh) peas
- 1 carrot
- 1 courgette
- 2 aubergines
- 600g fresh goat’s cheese
- 1 bag of gelatine leaves (7 to 9 leaves depending on the size of your cake)
Accessories
- Blender
Recipe
- To preserve the flavours, simply defrost the peas in advance and steam the carrots for a few minutes. Fry the courgettes and aubergines in olive oil and brown the peppers in the oven for 1 hour at 150 degrees so that they are easy to peel. Degrease on kitchen paper and season with salt and pepper.
- Dissolve the gelatine in a little cold water, then add 3 to 5 dl of very hot water before gradually pouring the mixture into the previously beaten 600 g of goat’s cheese and flat or curled parsley, coriander or chives.
- Prepare your cake tin and arrange the vegetables in alternating colours on each layer.
- Intersperse each vegetable with two small ladles of your fresh goat’s cheese and gelatine mixture, which will mark each level. Repeat with aubergine, peppers, etc.
- Once you’ve completed each layer, cover with a final ladleful of fromage frais and leave to rest in the fridge for half a day before removing from the mould and slicing delicately to create a beautiful terrine with layers of vegetables.
