Cheese terrine with apricot mustard

Line a terrine dish (about 0.5 l ) with clear cling film. Toast the pine nuts in a frying pan without oil. Cut the apricots into cubes. Finely grate the Emmentaler AOP.

Combine the low-fat quark with sherry, apricots, pine nuts and grated cheese.

Pour the cream, along with with the drained gelatine, into a small pan. Warm, stirring frequently, until the gelatine has dissolved. Briskly stir into the cheese-quark mixture. Season well.

Arrange 1/3 of the cheese slices on the base of the terrine. Spread half the cheese mix on the cheese slices and then cover with more sliced cheese. Fill with the remainder of the mix and cover with the remaining cheese slices. Leave the terrine to cool for a minimum of 3 hours.

Cut the apricots into strips and bring to the boil with 1 dl water, leave to soak for about 30 minutes. Add mustard and honey and briefly puree. Serve cooled with the terrine.