Berry terrine
Cool berry jelly and delicate yoghurt-cream filling are the perfect ingredients for a dessert for a hot summer day. Such a terrine is very convenient when you are waiting for guests, because its preparation can be divided into several stages and everything can be done in advance
Ingredients
Servings 6–8- 14 gelatin sheets
- 500 g berries (strawberries, blueberries, raspberries, cherries)
- 500 ml cherry or raspberry juice
- 10th century l. Sahara
- 350 g natural yoghurt
- juice of 1 lemon
- 20 g vanilla sugar
- 200 ml cream with 35% fat
- lemon, mint and berries for garnish
- 250 g raspberries
- 2 Art. l. Sahara
- 1 st. l. berry liqueur (optional)
Cooking
Step 1
Soak 4 sheets of gelatin in cold water for 5 minutes. Put in a saucepan 3 tbsp. l. sugar, pour in 250 ml of berry juice, put on fire and wait until the sugar is completely dissolved. Squeeze out the gelatin from the water and add to the saucepan with hot juice, wait until the gelatin is completely dissolved, but do not boil. Strain and cool to room temperature.
Step 2
Cover a rectangular mold about 25 cm long and 1.5 liters in cling film so that the ends hang down. Spread half of the berries on the bottom of the mold and pour in the berry jelly. Place in refrigerator for 2 hours.
Step 3
Soak 6 sheets of gelatin in cold water. Combine yogurt, lemon juice, vanilla sugar and 4 tbsp. l. Sahara. Put the gelatin in a saucepan, add 50 ml of water, put on fire and dissolve completely. Strain the gelatin through a strainer into the yogurt mixture, stir and leave for 20 minutes until it begins to set.
Step 4
Whip the cream to soft peaks and fold into the set yoghurt mixture. Pour into a mold over the hardened berry jelly and smooth out. Place in refrigerator for 4 hours.
Step 5
From the remaining juice, sugar and gelatin, prepare jelly as in step 1, cool. Put the remaining berries in the mold and pour over the jelly. Leave in the refrigerator for 2 hours.
Step 6
For the sauce, grind the raspberries with a blender along with sugar, pour in the liquor and strain through a strainer. Remove the finished terrine from the refrigerator and invert onto a serving platter. Garnish with lemon slices and mint leaves. Cut with a hot dry knife and serve with raspberry sauce.