Strawberry yoghurt tureen
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp 8 + 6 white gelatine leaves
- 750 g Strawberries
- 1/2 l redcurrant nectar
- 4 TABLESPOONS + 2 tablespoons + 2 tablespoons sugar
- 350 g Whole milk yoghurt
- 7-10 Tbsp Juice of 1 lemon
- 1 package Vanillin sugar
- 200 g Whipped cream
- 7-10 Tbsp possibly 1-2 tablespoons Amaretto liqueur
- 7-10 Tbsp Lemon slices and balm
- 7-10 Tbsp Cling film
Directions
- 1
Soak 8 sheets of gelatine in cold water. Warm the nectar and 4 tablespoons of sugar. Squeeze the soaked gelatine and dissolve in it. Let cool well at room temperature. Wash and clean 500 g strawberries and halve or quarter them depending on size. Line a box mould (approx. 25 cm long; 1.6 litres capacity) with foil.
- 2
Spread half of the strawberry pieces on the bottom. Pour half the nectar over them and chill for about 1 1/2 hours until the mixture begins to set. 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 tablespoons of yoghurt. Then stir into the remaining yoghurt. Chill for 10-15 minutes until the mixture begins to gel. Whip cream until stiff, fold in. Spread the yoghurt cream into the mould and refrigerate for about 1 hour. Spread the rest of the strawberry pieces on top and pour the remaining nectar over it. Chill for at least 5 hours.
- 3
Chill for 10-15 minutes until the mixture begins to gel. Whip cream until stiff, fold in. Spread the yoghurt cream into the mould and refrigerate for about 1 hour. Spread the rest of the strawberry pieces on top and pour the remaining nectar over it. Chill for at least 5 hours. Wash, clean and puree the remaining strawberries. Season to taste with 1-2 tablespoons of sugar and possibly liqueur. Arrange the terrine with the sauce, decorate if necessary
Nutrition Facts
180 kcal
20 g
8 g
5 g
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