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Reblochon Terrine with Gingerbread


  • 1/2 Reblochon
  • 12 slices of gingerbread
  • 2 or 3 peaches (or a small tin of peaches in syrup)
  • For the garnish : A few pink peppercorns.
90 Min making
0 Min Baking
4 People

Directions :

  • Line a 16cm-18cm long cake tin with cling film.
  • Peel the peaches, cut them into strips and dab them with lemon, so they do not blacken. Alternatively, drain the peaches in syrup and cut them into slices.
  • Arrange the gingerbread slices around the bottom of the glass bowl and up the sides, and cut them if they protrude so that they are the size of the mould.
  • Cover the gingerbread with slices of Reblochon about 0.5cm thick, then with the peach slices, then the Reblochon slices again, and then with another layer of gingerbread slices.
  • Repeat until all the ingredients have been used up, ending with the gingerbread.
  • Press to compact it and refrigerate for 1 hour.
  • When serving, demould the terrine, cut the slices delicately and sprinkle with pink peppercorns.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon