Blue Cheese, Hazelnut And Herb Terrine

• 4 fold over the radicchio leaves
• 3 fold the cheese mixture (into)
• 2 mash the blue cheese with the yogurt
• 1 gelozone
• 1 trim the stalks from the radicchio
• 5/8 eggs (hard boiled)
• 90 ml greek strained yogurt
• 60 ml creamy blue cheese
• 16 gr mixed herbs (fresh)
• 10 gr hazelnuts (toasted ground)