Yogurt Terrine with Marinated Strawberries


Rating: 3.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

1. stir yogurt with powdered sugar. Wash lime with hot water and dry.

Finely grate peel. Squeeze out juice. Fold both into the yogurt.

Soak gelatine in water. Heat two tablespoons of the whipping cream in a small saucepan. Let the soaked gelatine melt while stirring.

Then stir into the yogurt. Place the mixture briefly in the refrigerator.

Whip the remaining whipped cream and the egg whites separately until stiff. Rinse lemon balm, dry. Pluck leaves from stems. Finely chop about 6 leaves (yields one tablespoon). Fold into the yogurt with the whipped cream and snow.

Line a tureen (0.7 liters) with plastic wrap and pour in the mixture. Cool for one night.

Rinse and dry the strawberries. Cut them in half lengthwise and remove the stalks. Marinate the fruit with sugar and liqueur in a baking dish.

Grind half of the strawberries. Put a tablespoon of them on each plate. Add the terrine cut into slices. Garnish with the remaining strawberries and lemon balm leaves.

Tip: Use creamy natural yogurt for an even finer result!

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