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Preparation time: 30 minutes cooling
Level of Difficulty: difficult
No. of servings: 4
Clean and halve the leeks. Blanch quickly in boiling water, and leave to cool.
Bloom the gelatine in cold water. Whip the cream.
Line a mould with the leek. Melt the bloomed and strained gelatine in a dish over hot water. Mix the paté into the cream, season, add the gelatine and mix well. Place half the mixture in the mould, and top with cheese, cut into small dice. Cover with the remaining mixture. Use the leeks to cover the top, and leave to refrigerate for 4 hours.
Slice the chilled terrine, plate, and decorate with herbs and croutons.