Fruit and joghurt terrine

Category: Dessert
Serves: 10
Recipe source: Andreas Geitl

Ingredients:

3 egg yolks
120 g curd cheese
120 g sugar
1 lemon, the juice
300 g joghurt
8 leaves gelatine ( or 12 gram)
200 ml whipped cream
mixed fruit of the season, approx. 300 g
spearmint leaves

Preparation:
Cut the fruit in small dices.
Mix the egg yolks with the curd, sugar, lemon juice and joghurt thoroughly in a bowl.
Soak the gelatine in cold water first, squeeze it out and melt it in a little whipping cream at moderate temperature until it dissolves. Together with the whipped cream stir it into the joghurt mixture.
Cover the surface of a longish terrine bowl with a plastic wrap or with baking paper. Fill in some joghurt cream and put fruit and joghurt cream in layers one on top of the other. End with an even surface of joghurt cream.

Cover the terrine bowl with plastic wrap and let it cool in the fridge for at least 6 hours.

Turn the terrine out of the bowl onto a plate, carefully remove the film or the baking paper and cut the joghurt terrine in slices. Serve with some fruit mousse and spearmint leaves.

For my fruit terrine I choose strawberries, apricots, plums, huckleberries, aplles and pears. I blanched the diced apples and pears in some white wine so that they were as soft as the other fruit.

In very hot summers you should increase the gelatine quantity by 30 %.

When you slice the terrine you should use a slightly heated knife with a very sharp und slim blade.

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