Line the mould with 3 layers of cling film.
Place slices of Malax Loaf on the bottom and sides of the mould,
making sure that no gaps remain. Cut the slices to the right shape, if necessary.
Soak the gelatine leaves in cold water for approx. 20 minutes.
Heat the milk in a saucepan, squeeze the gelatine leaves of excess water and add them to the milk.
Combine the warm milk and goat’s cheese.
Blend until they form an even mixture.
Put the mixture in the lined terrine mould and cover with slices of Malax Loaf.
Fold the edges of the cling film over the Malax Loaf slices.
Wrap the entire mould in cling film and place e.g. a carton or bottle of milk on top.
Chill in the fridge until the terrine has set.
The terrine will be at its best on the next day.
Remove the terrine from the mould and cut it into finger-thick slices while still wrapped in the cling film.
Remove the cling film and place the terrine on a plate or serving dish.

Serve with e.g. salad and balsamic syrup.