Berry Terrine

Cool berry jelly and delicate yoghurt-creamy filling are ideal dessert ingredients for a hot summer day. Such a terrine is very convenient when you are waiting for guests, because its preparation can be divided into several stages and everything can be done in advance.

Ingredients

• 14 sheets of gelatin
• 500 g berries (strawberries, blueberries, raspberries, cherries)
• 500 ml cherry or raspberry juice
• 10 tbsp. l. Sahara
• 350 g natural yoghurt
• juice of 1 lemon
• 20 g vanilla sugar
• 200 ml cream, 35% fat
• lemon, mint and berries for decoration
• 250 g raspberries
• 2 tbsp. l. Sahara
• 1 tbsp. l. berry liqueur (optional)

Directions

1. Soak 4 sheets of gelatin in cold water for 5 minutes. Place 3 tablespoons in a saucepan. l. sugar, pour in 250 ml of berry juice, put on fire and wait until the sugar is completely dissolved. Squeeze the gelatin out of the water and add to a saucepan with hot juice, wait until the gelatin is completely dissolved, but do not boil. Strain and cool to room temperature.
2. Line a rectangular shape with a length of about 25 cm and a volume of 1.5 liters with cling film so that the ends hang down. Spread half of the berries over the bottom of the mold and cover with berry jelly. Refrigerate for 2 hours.
3. Soak 6 sheets of gelatin in cold water. Combine yogurt, lemon juice, vanilla sugar, and 4 tbsp. l. Sahara. Put the gelatin in a saucepan, add 50 ml of water, put on fire and dissolve completely. Strain the gelatin through a strainer into the yoghurt mixture, stir and leave for 20 minutes until it begins to solidify.
4. Whisk the cream until soft peaks and combine with the hardening yoghurt mixture. Place in a mold on frozen berry jelly and smooth. Refrigerate for 4 hours.
5. Prepare jelly from the remaining juice, sugar and gelatin as in step 1, cool. Put the remaining berries in a mold and pour over the jelly. Leave in the refrigerator for 2 hours.
6. For the sauce, grind raspberries with a blender along with sugar, pour in the liquor and strain through a strainer. Remove the finished terrine from the refrigerator and turn it onto a platter. Garnish with lemon slices and mint leaves. Slice with a hot dry knife and serve with raspberry sauce.