Summary

Ingredients

• 500 g natural yourt
• 100 g crème fraîche
• 40 g suar
• 2 packs vanilla sugar
• 500 g raspberries, (fresh or frozen)
• 12 sheets gelatine, white
• Pistachios, chopped
• 1 lemon (s), organic juice and some grated zest

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Instructions

1. Pour lemon juice over fresh or thawed raspberries. Soak gelatine in cold water, 8 sheets once and 4 extra sheets once.
2. Mix the yoghurt, creme fraich, grated lemon zest, 30g sugar and 1 packet of vanilla sugar. Squeeze out the soaked 8 sheets of gelatine and heat carefully in a small saucepan so that they dissolve. Stir in the yogurt mixture.
3. Rinse a small loaf pan with cold water and line it with cling film.
4. Pour approx. 1/3 of the yoghurt mixture into the loaf pan and place in the refrigerator to set. It takes about 15-20 minutes to set.
5. In the meantime, puree the raspberries, strain them through a sieve and mix them with the rest of the sugar and vanilla sugar. Squeeze out the 4 sheets of gelatine, also briefly heat to dissolve, stir in the raspberry mixture.
6. Carefully place half of the raspberries on the first layer of yoghurt and place in the cooler to set. Keep doing the shifts until it`s all gone. The last layer should be yogurt. Before serving, turn the terrine out, remove the cling film and cut into slices. Divide each slice diagonally again. Arrange decoratively on plates and sprinkle with the chopped pistachios. If you want, you can also garnish with fresh berries.
7. Tastes delicious and is very easy to prepare.