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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

No-Bake Oreo Cheesecake


ingredients

for the base:

  • 160g crushed Oreo cookies.
  • 80g softened butter.

for the filling:

  • 250g Philadelphia cream cheese.
  • 1 Greek yogurt (like Oikos).
  • 70g walnuts (shelled).
  • 80g brown sugar.
  • 50g melted butter.
  • 1 teaspoon vanilla extract.
  • 80g milk.
  • 4 sheets unflavored gelatin.
  • 120g Oreo cookies, roughly chopped.

you'll also need:

  • mixed berries (strawberries, raspberries, etc.).
  • whole Oreo cookies.
  • 250g strawberry jam.
  • a 16cm diameter cake ring.

 

preparation

To make the cake base: Crush the Oreo cookies and mix them with the softened butter.
Once everything is well combined, press the mixture into the cake ring, which you've placed on the serving plate you'll use for the finished cake.
Make sure to press it down firmly so you get a nice, smooth base. Pop it in the fridge while you work on the next step.

Soak the gelatin sheets in cold water until they're soft.
Meanwhile, crush the walnuts and mix them with the cream cheese, vanilla extract, Greek yogurt, melted butter, brown sugar, and the chopped Oreo cookies.
Warm the milk gently, dissolve the softened gelatin in it, then stir this into the cream cheese mixture. Pour the filling over your chilled cookie base.
Back to the fridge it goes — let it set for 6 to 8 hours, or overnight if you can wait that long.
Once the cheesecake is nice and firm, warm the strawberry jam in a double boiler and strain it through a fine-mesh sieve.
Let the jam cool at room temperature, then spread it over the top of your cheesecake.
Finish it off with fresh berries and a few whole Oreo cookies for decoration.

Enjoy!
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