Red bell pepper terrine

1. Line a small loaf tin with plastic wrap, making sure there is overhang with which to cover the top.
2. Place the red peppers in a preheated oven at 390 °F on the convection setting, and cook until the skins go black and bubbles start to form.
3. Put in a polybag and fasten so that they release their moisture.
4. Remove the skins before the peppers cool down.
5. Carefully remove the seeds and fibers.
6. Slice into 2-3 strips and place on kitchen paper for a few minutes to remove any excess moisture.
7. Soak the gelatin sheets in a bowl of cold water for 10 minutes.
8. Mix the cream cheese with the yogurt and gradually add the cream, constantly stirring with a spoon or whisk, until the ingredients come together.
9. Add the chopped herbs and season.
10. Squeeze water from the gelatin sheets thoroughly, and dissolve them in 3 tbsp. boiling water, stirring vigorously.
11. Let mixture cool and quickly add the gelatin to the cheese mix, stirring non-stop.
12. Line the base and sides of the loaf tin with the pepper slices.
13. Empty half of the cheese mix into the tin and add another layer of peppers.
14. Top with the remaining cheese mixture and finish with the peppers.
15. Carefully fold the plastic wrap over the top and seal well.
16. Chill the terrine in the refrigerator for at least 5 hours.
17. Once chilled, turn out on a platter.
18. Remove the plastic wrap and cut into slices.
19. Garnish each terrine slice with a few droplets of balsamic vinegar and olive oil.

Serve with toasted bread and a green salad.