Difficulty:[usr 2]
Reserve 1/2 raw red pepper and 1/2 yellow pepper for garnish.
Turn on the broiler and broil the remaining peppers on all sides until the skins blister. Lock them away from the air in a plastic bag, let them cool down and then peel them. Rinse well under cold running water.
Put the gelatin to soften in a bowl of cold water, drain it, then melt it with 4 tablespoons of water over low heat.
Put the brousse in the bowl of a food processor with the peeled garlic cloves, salt and pepper, olive oil and mix everything while pouring gelatin until you get a smooth cream. Stir in the sprigs of 4 sprigs of chervil.
Line a cake tin with slightly damp cling film, leaving it largely overhanging. Spread a layer of bush in the bottom of the mold, then fill it by alternating peppers cut into strips and bush. Finish with a layer of bush and refrigerate for at least 6 hours.
To serve, unmold the terrine on a dish, remove the film and garnish with diced raw peppers and chervil.
I recommend serving it with an aioli sauce.
