Chicken and borlotti beans terrine

METHOD
In a bowl mix the oil and paprika, drain and rinse the borlotti beans and add to the paprika oil.

Dice the chicken breast and place in a blender; add the cream, salt, pepper and egg yolks and blend to fine puree. Pass the mixture in a bowl and fold the whipped egg whites. Fish the beans from the oil and add them to the chicken.

Line a plum cake mould with cling film, overlap the slices of speck at the bottom of the chicken farce evenly and cover with the speck.

Cook in a bain marie in a 160C hot oven until the core temperature reaches 69C. Set aside to cool down and refrigerate overnight.

To make the mousse place the Roquefort and milk in a blender and whip until smooth, refrigerate until needed.

One hour before service cut the gages and apricots in wedges and toss them in the paprika oil.

Cut the peaches into wedges, melt the butter in a non-stick pan and roast the peaches for 1 minute on medium heat.

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