Summary

Ingredients

• 500 g strawberries
• 75 g powdered suar
• 1 tablespoon lemon juice
• 10 sheets gelatine, red
• 2 cups yoghurt (cream), 150 g each
• 250 ml whipped cream
• 1 point vanilla sugar
• 250 g raspberries
• possibly strawberries and raspberries for decoration

Print Recipe Pin Recipe

Instructions

1. Carefully wash and clean the strawberries and puree them with the icing sugar and lemon juice using the cutting stick of the hand mixer.
2. 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.
3. Whip the whipped cream with the vanilla sugar until stiff and carefully fold it into the chilled strawberry yoghurt together with the raspberries.
4. Pour the mixture into a cold-rinsed loaf pan (1 liter capacity) and place in the refrigerator for at least 3 hours.
5. 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.
6. To serve, cut the yoghurt terrine into slices and decorate with raspberries and halved strawberries.