Raspberry Terrine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g QimiQ
- 250 g quark, (curd cheese)
- 125 ml whipped cream, (cream)
- 80 g suar
- 300 g yourt
- 6 sheets gelatin
- 40 ml liqueur, (raspberry liqueur)
- Lady fingers (sponge fingers), approx. 20-25 pieces.
- 250 g raspberries, (frozen)
Print Recipe
Pin Recipe Instructions
- Line a small box shape (approx. 10) with aluminum foil.
- Whip the whipped cream firmly, soak the gelatine in cold water,
- Stir the QimiQ until smooth, mix well with the curd cheese, yoghurt, sugar and liqueur.
- Squeeze out the gelatine and add 2-3 tablespoons. Heat water and dissolve while stirring (do not boil) - stir this into the curd cream, then add the cream.
- Spread a little cream in the form, cover with ladyfingers, some creme and a layer of raspberries on top, cream on top again, ladyfingers, raspberries, creme.
- Chill for approx. 4-5 hours, then remove from the mold, peel off the foil and cut into larger sections
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