Smoked Cottage Cheese Terrine with California Prunes and Chives

Servings: 14
Prep Time:
Cook Time:


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, flavor 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

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