Recipe(tried): VEGETABLE TERRINE

thought this might make a change for any of you veggies or non veggies that fancied a treat! Although very easy to make, a feast for both the eyes and the tummy!
VEGETABLE TERRINE
SERVES 4
200g/8oz carrots (peeled & cut julienne)
200g/8oz mushrooms (sliced)
200g/8oz fine beans (topped & tailed)
300g/12oz Gruyere cheese (grated)
500ml/ pt double cream
5 egg yolks
pepper
Vege-gel (vegetarian gelatine.. Available UK not sure where else.. )

1. Preheat the oven to 160 degrees C/325 degrees F, Gas mark 3.
2. Grease a large loaf tin.
3. Layer the vegetables neatly in the loaf tin, covering each layer with some of the Gruyere cheese, until the vegetables are used up - layering the top with the remainder of the cheese.
4. Mix up the Vege-gel as per the packs instructions.
5. Mix the egg yolks, cream and seasoning, and add this to the "gelatine" mix.
6. Pour the mixture over the vegetables.
7. Place a kitchen towel on a deep baking tray, and place the loaf tin onto this. Fill the baking tray with water, halfway up the side of the loaf tin (bain-marie).
8. Cook for 1 -2 hours (until the "loaf" has come away from the edges of the loaf tin)