Soak gelatine sheets in cold water. Finely shred horseradish. Place yoghurt from sheep´s milk and fresh cheese from sheep´s milk in a bowl, add salt and mix until smooth. Whip heavy cream until stiff. Squeeze out gelatine and dissolve in the warm lemon juice. Pour this liquid into the yoghurt from sheep´s milk and fresh cheese mixture, add horseradish and stir until well combined. Fold in whipped cream.
Rinse out a terrine mould with cold water, then line with a generous amount of cling film. Cut beetroot into thin slices using a slicer or knife and spread slices over the bottom of the terrine. Pour horseradish mixture into the terrine and smooth the surface. Cover with cling film and leave to set in the refrigerator for at least four hours. Cut into slices and serve on a bed of marinated lamb’s lettuce.
Preparation time: approx. 45 minutes
cooling time: at least 4 hours Level of difficulty: easy