Berries – Yoghurt – Terrine

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Carefully wash and clean the strawberries and puree them with the icing sugar and lemon juice using the cutting stick of the hand mixer.
Soak the gelatine in cold water, then dissolve drained in a small saucepan over mild heat and stir into the strawberry puree with the yoghurt. Put the strawberry yogurt in the refrigerator for 10 minutes.
Whip the whipped cream with the vanilla sugar until stiff and carefully fold it into the chilled strawberry yoghurt together with the raspberries.
Pour the mixture into a cold-rinsed loaf pan (1 liter capacity) and place in the refrigerator for at least 3 hours.
To turn it out, remove the edge of the cream from the mold with a palette or a flat knife. Hold the pan briefly in warm water, then turn the terrine out onto a kitchen board.
To serve, cut the yoghurt terrine into slices and decorate with raspberries and halved strawberries.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.