Strawberry yoghurt tureen
easy
45 mins
45 mins
Ingredients
- 6 sheets white gelatine
- 200 ml Prosecco
- 3-5 Tbsp Strawberry syrup
- 500 g Strawberries
- 125 g Mascarpone
- 300 g Whole milk yoghurt
- 50 g + 1-2 Tbsp Zucker
- 7-10 Tbsp rubbed off. Peel and juice from 1/2 untreated. Lime or lemon
- 7-10 Tbsp Clear film
Directions
- 1
Soak 3 leaves of gelatine in each. Mix prosecco and syrup. Wash, clean and crush 350 g berries. Squeeze 3 sheets of gelatine, dissolve. Stir in Prosecco
- 2
Line a box form (approx. 1 1/4 l capacity; approx. 21 cm long) or bowl with foil. Add 1/2 berries. Add 1/2 jelly liquid. Cool for approx. 40 minutes
- 3
Mix mascarpone, yoghurt, 50 g sugar, peel and juice. Squeeze 3 sheets of gelatine, dissolve, stir in 2 tablespoons of cream. Mix with the rest of the cream. Spread half on the jelly. Chill for about 30 minutes (do not refrigerate the rest)
- 4
Carefully spread the rest of the berries and jelly liquid over the cream. Cool for about 40 minutes. Spread the rest of the cream on the jelly. Chill for at least 4 hours or overnight.
- 5
Wash and clean 150 g berries and, except for a few, puree with 1-2 tbsp. sugar. Turn the terrine over and carefully remove the foil. Cut into slices and serve
Nutrition Facts
350 kcal
32 g
16 g
8 g
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