Yoghurt Terrine with Berry

An easy summer dessert without baking with savoyardi biscuits. We prepare the dessert in a muffin form, first frame it with cookies, then pour the yoghurt mass with berries inside and refrigerate. It looks beautiful, tastes like yoghurt, berry, vanilla - very fresh and summer. Garnish the terrine with plenty of berry platter and serve!

Ingredients

• Savoyardi cookies (ladies' fingers) 21 pcs.
• white chocolate 100 g
• fat cream 50 g
• berry platter
• For mousse:
• fresh berry 400 g
• cream with a fat content of 33-35% 500 ml
• Greek yogurt 500 g
• lemon juice 1 tbsp
• vanilla
• gelatin 16 g
• berry liqueur or white wine 70 g
• powdered sugar 60 g

Directions

1. Line a long muffin pan with cling film, with a margin on the sides. Lay out 9 cookies each along the sides, break 3 cookies on the bottom and lay out tightly (you can skip it).
2. Soak gelatin in liqueur for 10 minutes. Whisk the cream until stiff peaks with powder, vanilla and lemon juice.
3. Yogurt is needed thick. If the yoghurt is liquid, then increase the gelatin to 20 g. Pour yoghurt into the cream, mix. Melt gelatin with liqueur in the microwave. Whisking the yoghurt mixture, pour in the dissolved gelatin. Pour washed, dried berries into yogurt, mix.
4. Pour the mixture into a muffin tin. Set the terrine to harden for 2-3 hours (I set it overnight to soak the cookies). Cut the protruding ends of the Savoyardi to the level of the mousse. Turn the mousse over onto a platter, remove the foil, the terrine can be cut in half.
5. For the glaze, heat the cream to almost a boil, add finely chopped white chocolate, melt and stir until smooth, or punch with a screw blender.
6. Pour the white chocolate icing over the top, lay out the berries, sprinkle with non-melting icing sugar and serve.