Herb Bread Terrine with Currant

For the herb bread terrine, wash the currant, drain well and grate from the stems. Remove the crusts from the bread slices. For the terrine cream, wash the herbs, shake dry and chop finely. Mix the cream cheese, curd cheese, herbs and spices.

Soak the gelatine in cold water. In the meantime, heat the whipped cream slightly (do not boil!) and dissolve the squeezed gelatine in it. Then quickly mix into the cream cheese and curd mixture. Finally, mix in the currant.

For the herb bread terrine, line a loaf pan with plastic wrap. Line a loaf pan with plastic wrap. Fill the bottom layer with the bread crusts, then spread the crème, top with prosciutto and finish with the bread slices. Repeat this sequence a few times.

Leave the terrine to cool for a few hours.

Some time before serving, remove the herb bread terrine with currant from the refrigerator, turn out of the mold and decorate with currant and fresh herbs.

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