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Bernard, who is visiting Kerbeleg, got into the kitchen for this refreshing vegetable cake. You can replace the goat cheese with coconut cream for the Vegan version.
Ingredients
Quantities and assortment of vegetables to be adapted according to your desires of the moment or of 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 gelatin sheets (7 to 9 sheets depending on the size of your cake)
Accessoires
- Mixeur
Recette
- To preserve the flavours, simply defrost the peas in advance, steam the carrots for a few minutes. Roast courgettes and aubergines in olive oil in a frying pan and brown the peppers in the oven for 1 hour at 150 degrees so that they can be peeled easily. Degrease on absorbent 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 600g of goat’s cheese, previously beaten, and flat or curled parsley, coriander or chives.
- Prepare your cake tin and lay out the vegetables in alternating colours on each level in a harmonious manner.
- In between each vegetable, pour two small ladles of your fresh goat cheese and gelatine mixture which will mark each level, repeat with aubergine, peppers etc.
- Once you have completed each layer, cover with a final ladle of fromage frais and leave to rest in the fridge for half a day before removing from the mould and slicing delicately to present a beautiful terrine with layers of vegetables.
To be discovered if you have a minute...