Step 1

1 Rehydrate the gelatin in a bowl of cold water. Heat the cream in a saucepan. In a bowl, whisk the goat's cheese, cottage cheese and olive oil with an electric mixer.

Step 2

2 Wash, dry and chop the chives. Drain the gelatine, dilute it in the hot cream. Then add to the goat's cheese mixture. Add the ¾ chives. Season with salt, pepper and chilli.

Step 3

3 Line a cake pan with cling film. Pour in the cheese mixture. Smooth, cover with cling film. Set aside in a cool place for at least 3 hours. Unmould the terrine, sprinkle over the remaining chives. Serve chilled, with slices of toast.