• 25min
  • 0min
  • Intermediate
  • 6 Servings
1 vote


For the pesto:
  • 1 half Pink Lady® apple
  • 1 half lemon
  • 1 sprigs parsley
  • 65 g pine nuts
  • pepper
  • 5 tbsp olive oil
  • rock salt
For the terrine:
  • 2 Pink Lady® apples
  • 1 lemon
  • 2 pinches of Espelette chilli pepper
  • pepper
  • 500 g goat cheese
  • 5 tbsp olive oil
presentation :
  • 15 g pine nuts
  • pepper
  • 3 tbsp acacia honey
  • 4 tbsp olive oil
  • rock salt


For the pesto:
  1. Make an apple mirepoix, and lemon to avoid browning.
  2. Roast the pine nuts 2 for minutes in a dry frying pan.
  3. Mix the flat parsley with the pine nuts.
  4. Add olive oil, salt flower, pepper and chopped apples. Mix well and set aside.
For the terrine:
  1. Quarter the Pink Lady® apples, core them and then, using a mandolin, make very thin strips. Layer the strips to avoid oxidation, then drizzle with a drizzle of olive oil to slightly soften them. Set aside in a cool place.
  2. Crush the peppercorns.
  3. Crush and slice the goat’s cheese with a fork and add olive oil, espelette pepper and pepper.
  4. Line your mini foil moulds with food wrap (unless using silicone moulds, in which case this is not necessary).
  5. Line the bottom of the moulds with the apple strips, overlapping them.
  6. Fill the moulds halfway with the goat\’s cheese preparation, then add a layer of pesto about 0.5 centimetres. Finish with a layer of goat’s cheese, fold over the apple slices, and wrap in food wrap. Press down gently and then refrigerate for 2 hours.
presentation :
  1. Unmould the terrines. Gently remove the food wrap. Sprinkle with some pine nuts, pesto and honey vinaigrette. Serve immediately.

Pink Lady® top tip

You can replace fresh parsley with basil for an Italian twist!

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