Berry yoghurt tureen

Name: Berry yoghurt tureen
Cook time: 30 min
Total time: 16 h 30 min
Yield: 12
Ingredients: 15 sheets Gelatine; 650 g mixed berries (e.g. strawberries, bromine berries, currants, raspberries and blueberries); 500 ml Cranybernetar; 500 g Whole milk yoghurt; 100 g Whipped cream; 100 ml Elderflower syrup; 1 can(s) (à 850 ml) Apricots; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Elderflower syrup gives the yoghurt cream a fine sweetness. Placed in the boxed form, the refreshing dessert is easy to prepare.

COOK TIME
30 mins

TOTAL TIME
990 mins

Ingredients

Servings: 12

15 sheets Gelatine
650 g mixed berries (e.g. strawberries, bromine berries, currants, raspberries and blueberries)
500 ml Cranybernetar
500 g Whole milk yoghurt
100 g Whipped cream
100 ml Elderflower syrup
1 can(s) (à 850 ml) Apricots
7-10 Tbsp Cling film

Directions

1
The day before for the berry jelly, soak 7 sheets of gelatine in cold water. Wash the berries, sort them, remove the currants. Clean and halve the strawberries. Heat the nectar and remove from the heat. Squeeze the gelatine, dissolve in the hot juice. Leave to cool at lukewarm temperature. Rinse a box mould (30 cm long; 2.5 l capacity) cold or line it with foil. Spread the berries in the mould. Pour juice on top and chill for approx. 4 hours.
2
For the yoghurt jelly, soak 8 sheets of gelatine in cold water. Mix yoghurt, cream and syrup. Squeeze out the gelatine, dissolve at low heat. Stir 4 tablespoons of yoghurt cream into the gelatine, then stir everything into the rest of the cream. Spread on the berry jelly, chill overnight.
3
The next day, finely puree the apricots in the juice. Dip the mould briefly in hot water. Turn the terrine over onto a plate. Cut into slices and serve with apricot sauce.