Difficulty:[usr 3 ]
Make a béchamel with the quantity of butter and flour. Moisten with the milk, season (salt, pepper, crushed garlic, nutmeg, cognac). add the grated dry goat's cheese and the fresh cream. Mix over low heat, introduce the gelatin sheets into the mixture, previously dissolved in a little water. Bind with the egg yolks and finish by wetting with the white wine.
On the other hand, slice the Valençay cheeses.
Coat the bottom of a terrine with a layer of béchamel. Put a layer of minced Valençay cheese, then another layer of finely chopped ham, then a layer of béchamel and a few slices of cheese.
Cook the terrine in a bain-marie for about 50 minutes in a moderate oven. Finally, leave to cool for 24 hours.
My advice: This recipe is far from new cuisine, but it is distinguished by its originality. To accompany it, I recommend whipped fresh cream, seasoned and stuffed with fine herbs.
Joëlle's point of view: You can serve this terrine when and instead of the cheese platter. It can be stored without problems for ten days in the refrigerator!
Suggested wine: White Sancerres or a red from Chinon
One of my first creation!
