Whisk the "fromage blanc" (Quark Cheese) until smooth. Whisk in the cream. Drain the softened gelatin and dissolve in the reserved cooking water. Whisk the gelatin-water mixture into the cheese mixture. Add the herbs and spices. Mix well.
Ladle enough of the cheese mixture into a 450-gram terrine to just cover the bottom. Arrange some of the cooked vegetables in the terrine. Lay the pieces parallel to the length of the terrine and with a little space between each one. Ladle some more cheese mixture over the vegetables to just cover them. Repeat with more vegetable and cheese until the terrine is full. No vegetables should be visible through the cheese at the top of the terrine.
Chill in the refrigerator until firm.
To serve, unmold the terrine and cut into thick slices with a warm knife.