Yoghurt Raspberry Terrine

Name: Yoghurt Raspberry Terrine
Yield: 4
Ingredients: 6 sheets white gelatine; 1 Organic Lemon; 300 g Whole milk yoghurt; 150 g Cream yoghurt; 3-4 Tbsp Sugar; 400–500 g Raspberries; 200 g Whipped cream; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 1-2 TABLESPOONS Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

6 sheets white gelatine
1 Organic Lemon
300 g Whole milk yoghurt
150 g Cream yoghurt
3-4 Tbsp Sugar
400–500 g Raspberries
200 g Whipped cream
7-10 Tbsp 1 P. Bourbon vanilla sugar
1-2 TABLESPOONS Icing sugar

Directions

1
Soak the gelatine in cold water. Wash lemon hot. Grate half the peel, squeeze the lemon. Mix yoghurt, sugar, grated lemon rind and juice.
2
Select the raspberries, rinse and drain. Squeeze the gelatine and dissolve carefully. Mix first with 4 tbsp. yoghurt, then with the rest of the yoghurt. Whip cream until stiff. Let vanilla sugar trickle in.
3
Fold under the yoghurt. Fold in half the raspberries.
4
1 small flat form (good 1⁄2 l content) rinse cold. Fill in cream. Cover and leave to cool for at least 4 hours.
5
Puree the remaining berries, except for 10 pieces, and icing sugar. Turn out the terrine and cut into slices or corners. Serve with sauce and the rest raspberries.