Strawberry yoghurt tureen

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 3 sheets of gelatine separately. Mix prosecco and syrup. Wash, clean and halve the strawberries. Squeeze 3 sheets of gelatine and dissolve. Stir in prosecco mixture. Line a box form (approx. 1 1/4 litre capacity; approx. 21 cm long; approx. 6 cm deep) with foil.

2. 2

   Spread half of the strawberries on the bottom of the mould. Pour half of the jelly liquid on top. Chill for about 40 minutes. Leave the rest of the jelly to stand at room temperature. Mix mascarpone, yoghurt, sugar, lime zest and juice. Squeeze 3 sheets of gelatine and dissolve, stir in 2 tablespoons of cream. Then mix with the rest of the cream. Spread half of the cream on the solidified jelly. Chill for about 30 minutes. Leave the rest of the cream to stand at room temperature. Spread the rest of the strawberries on the solidified cream. Carefully pour the rest of the jelly liquid over it.

3. 3

   Spread half of the cream on the solidified jelly. Chill for about 30 minutes. Leave the rest of the cream to stand at room temperature. Spread the rest of the strawberries on the solidified cream. Carefully pour the rest of the jelly liquid over it. Chill for about 40 minutes. Carefully spread the rest of the cream onto the jelly. Chill for at least 4 hours, preferably overnight. Remove the terrine from the mould and remove the foil. Cut the terrine into slices (approx. 2 cm). Serve with strawberry sauce and strawberries. Decorate with lemon balm and slices of lime

4. 4

   Carefully spread the rest of the cream onto the jelly. Chill for at least 4 hours, preferably overnight. Remove the terrine from the mould and remove the foil. Cut the terrine into slices (approx. 2 cm). Serve with strawberry sauce and strawberries. Decorate with lemon balm and slices of lime

Nutrition Facts

KCAL
470 kcal

CARBS
40 g

FATS
28 g

PROTEINS
7 g