Strawberry Mascarpone Terrine

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, clean and pat dry the strawberries. Put about 100 g aside. Halve or quarter the remaining strawberries. Soak gelatine in cold water. Heat the currant nectar and 2 tablespoons of sugar. Squeeze 4 leaves of gelatine and dissolve in the hot nectar while stirring.

2. 2

   Leave to cool a little. Put one half of the strawberry pieces into a coated box form (20 cm long). Pour on one half of the nectar and let it set in the fridge. In the meantime, mix mascarpone, quark, lemon juice, vanilla sugar and 2 tablespoons of sugar. Put the rest of the gelatine dripping wet in a pot and dissolve at low heat. Stir into the mascarpone cream. Pour the cream onto the strawberry jelly. Spread the rest of the strawberry pieces on top. Pour the remaining nectar-gelatine mixture over the strawberry jelly and leave to set in the fridge for at least 1 hour. Puree the remaining strawberries, stir in the liqueur and the remaining sugar. Cut the terrine into slices and add the sauce.

3. 3

   Stir into the mascarpone cream. Pour the cream onto the strawberry jelly. Spread the rest of the strawberry pieces on top. Pour the remaining nectar-gelatine mixture over the strawberry jelly and leave to set in the fridge for at least 1 hour. Puree the remaining strawberries, stir in the liqueur and the remaining sugar. Cut the terrine into slices and add the sauce. Decorate with lemon slices and lemon balm. Results in approx. 10 slices

4. 4

   Small bowl: Pillivuyt