Pumpkin Seed Terrine

Mix ricotta with sour cream, add salt and pepper. Soak the gelatine leaves in cold water. Strain the water, warm the gelatin sheets and mix well with the ricotta mixture. Add the roasted, chopped pumpkin seeds and the pumpkin seed oil. Pour the mixture into a mold lined with plastic wrap and refrigerate for a few hours. Terrine overturn, cut into pieces and arrange on plates. Garnish as desired.

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