Lucerne Cheese Terrine with Pear Bread

(*) for a cake or pie pan of about 1 l capacity, enough for 4 people.

Cover the mold with plastic wrap.

Cut the pear bread into five mm thick slices and spread them on the bottom of the mold.

Peel and core the pear and cut it into small cubes. Sprinkle the weighed mass with a little juice of a lemon to prevent the fruit from turning brown. Remove the rind from the cheese and also cut into cubes about 1/2 cm.

Soak the gelatine in enough cold water until it has collapsed. Put it in a small pan and let it melt on a low fire.

Mix the cream cheese with the low-fat curd until smooth. Add the gelatin and fold in well. Then stir in the pear and cheese cubes. Season the mixture with mustard, salt and pepper.

Spread the cream cheese mixture on the pear bread slices form and smooth. It should be poured in no higher than about three inches so that it can be cut easily. Cover the tureen with foil and place in the refrigerator to set for at least three or four hours.

(*) Pear bread: grapes, cucumbers, nuts, sugar, various spices, candied fruits as well as kirsch are the main ingredients for the filling of a pear bread. Whether the recipe comes from the Grisons, Eastern or possibly Central Switzerland and is called pear wegge or possibly pear bread, one thing always remains the same: the pear mixture is wrapped in a pastry shell, brushed with egg

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