Chevre Terrine with Watercress, Asparagus and Roasted Red Pepper

This feels like a blast from the 50's type recipe.  I enjoyed it but felt it would be easier to cut up if the asparagus and peppers were diced.  Of course this wouldn't look as pretty if you did that.  Make sure the asparagus is not too firm.  Serve with pita crisps as an appetizer.  From Food and Drink 2014.

1 large sweet red pepper, roasted, peeled and seeded
16 very thin asparagus spears, about 125 g
1/2 cup whipping cream, divided
1 packet (7g) gelatin
500 g creamy goat cheese
1 tbsp freshly squeezed lemon juice
1 medium clove garlic, minced
1/2 tsp salt
1/3 tsp cayenne or hot smoked paprika
1 cup lightly packed watercress leaves or 1/2 cup snipped chives

1. Cut roasted pepper into thin 1/4 inch strips; all the pepper may not be needed. Snap off woody ends from asparagus; discard.  Blanch spears in shallow boiling water for 2 minutes.  Immediately rinse under cold running water to stop cooking; drain.
2. Line 8 x 4 inch loaf pan with plastic wrap, letting ends generously hang over sides.
3. Measure out 1/4 cup whipping cream; sprinkle with gelatin.  When 10 minutes has elapsed, heat remaining 1/4 cup cream in microwave for 25 to 30 seconds or until cream is hot or has just come to a boil.  Pour hot cream into cream and gelatin mixture.  Stir to dissolve gelatin completely.  (If some of the gelatin crystals are still visible after generous stirring, place whole mixture in microwave for 10 seconds.  Then stir well again.) Cool.
4. In a food processor or with hand mixer whirl cheese with lemon juice, garlic, salt and cayenne until well mixed.  Scrape down sides; while running, add cream mixture.  Then remove 2/3 of mixture to another bowl.
5. Chop watercress and add to remaining cheese mixture in food processor; whirl to incorporate.
6. Spread half of white cheese mixture in lined pan.  Lengthwise, without touching either long side, alternately place, slightly apart half of the asparagus and red pepper strips so vegetables run from short end to short end.  Spread watercress-cheese mixture evenly overtop.  Lengthwise, alternately place remaining half of asparagus and red pepper strips .  Evenly spread remaining white cheese mixture over top.
7. Bring up ends of plastic over loaf; pat gently into place.  Refrigerate at least 6 hours or overnight.  To serve, lift set loaf from pan using plastic wrap; slice.  Kept chilled terrine keeps well for several days.