For the goat cheese terrine, finely chop the herbs and garlic. Pass the goat cheese through a sieve and mix with the yogurt and sour cream until creamy. Add olive oil, lemon juice and zest, chopped herbs and garlic and season strongly with salt and pepper.
Soak gelatin in cold water, then squeeze well. Warm slightly and dissolve. Stir the gelatine into the goat cheese mixture. Whip the cream until stiff and gently fold into the mixture.
Line a terrine mold with plastic wrap, leaving a generous rim hanging over the mold. Pour in the mixture and smooth it out. Fold the overhanging foil over the terrine. Place the mold in the refrigerator for at least 4 hours.
Remove the terrine, fold back the foil, and turn out of the mold. Peel off the foil.
Slice the goat cheese terrine and serve immediately.
Preparation Tip:
Serve the goat cheese terrine with red peppers cut into strips and olives.
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