Terrine Bucheronne


75g shelled walnuts
150g FROMART Gruyere
2 egg yolks
3 gelatine leaves
300ml cream
salt, pepper


1 Soak the gelatine leaves in cold water.
Chop the walnuts.
Whip the cream and keep 3 tbsp for the gelatine.

2 Mix together the Gruyere, egg yolks, walnuts and whipped cream.
Add salt and pepper.

3 Disolve gelatine in the remaining heated cream.
Mix all the ingredients together and pour it into a mould and refridgerate for 6-8 hours.

Can be served as an appetizer or replace the cheese plate dessert at the end of the meal.