Terrine of ham and bokbier

Soak in bowl with cold water gelatin for about 5 minutes. Bring to the boil in the pan. Dilute gelatine well and roast in hot fondue while stirring. Stir in beer and 2 dl of water. Let the mixture cool down for 15 to 20 minutes and let it be gelatinous, season with salt. In the meantime, clean pepper and cut into very small pieces. Lay the beer mixture into shape and allow to set in the fridge for approx. 10 minutes. 1/4 Spread part of the sprigs of chives and 1/4 of the pepper, add a layer of beer mixture and leave to set in a refrigerator for about 5 minutes. 4 Put the slices of Ardennes ham in shape, pour a layer of beer mixture over it. 1/4 Spread part of the sprigs of chives and 1/4 of the pepper, add a layer of beer mixture. 4 Put the slices of ham on top of it, add a layer of beer mixture, spread 1/4 part of the sprigs of chives and 1/4 of the pepper and add a layer of beer mixture. Finally, divide the rest of Ardennerham over it, pour a layer of beer mixture over it, spread the rest of the sprigs of chives and the rest of the pepper. Give the rest of the beer mixture over it and leave the tureen to set in a fridge in about 2 hours.

Cut loose sides of tureen with hot knife. Shelf the shape, turn it together, shake it and let the tureen slide out of shape. Cut terrine with sharp, smooth (electric) knife into 8 slices. Spread melange over four plates and lay out the terrine slices.