Strawberry yoghurt tureen
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp 8 + 6 white gelatine leaves
- 1/2 l red currant or cherry nectar
- 9-10 Tbsp sugar (approx. 15 g each)
- 750 g Strawberries
- 350 g Whole milk yoghurt
- 7-10 Tbsp Juice of 1 lemon
- 1 package Vanillin sugar
- 200 g Whipped cream
- 1-2 TABLESPOONS Amaretto liqueur
- 7-10 Tbsp Lemon and balm for
- 7-10 Tbsp Decoration, transparent film
Directions
- 1
Soak 8 sheets of gelatine in cold water. Heat the nectar and 4 tablespoons of sugar. Squeeze the soaked gelatine and dissolve in it. Let cool down well at room temperature. Wash and clean 500 g strawberries and, depending on size, halve or quarter them
- 2
Line the box form (approx. 25 cm long; 1.8 l capacity) with foil. Spread half of the strawberry pieces on the bottom, pour half of the nectar over it. Chill for about 1 1/2 hours until the mixture begins to set
- 3
Soak 6 sheets of gelatine in cold water. Mix yoghurt, lemon juice, vanillin sugar and 4 tablespoons of sugar. Squeeze the gelatine and dissolve over a mild heat. Mix with approx. 3 tbsp. yoghurt. Then stir into the remaining yoghurt. Chill for 10-15 minutes until the mixture begins to gel. Whip cream until stiff, fold in
- 4
Spread the yoghurt cream into the mould and refrigerate for about 1 hour. Spread the rest of the strawberry pieces on it and pour the remaining nectar over it. Chill for at least 5 hours.
- 5
Wash, clean and puree the remaining strawberries. Season to taste with 1-2 tbsp. sugar and possibly liqueur. Arrange the terrine with the sauce, decorate if necessary
- 6
Great for guests: Prepare the terrine and chill it overnight. The next day puree the strawberries for the sauce
Nutrition Facts
180 kcal
20 g
8 g
5 g
More Delicious Recipes
