Berry Yogurt Terrine on Cold Mint Foam

Strawberries rinse, dry, remove green, cut into six parts. Unroll blueberries, raspberries, blackberries on paper towels.

Pluck currants. Pluck mint and cut into strips. Soak gelatine in cold water, then squeeze well and melt with a little liquid.

Stir the raspberry pulp until smooth. Put berries in a large enough bowl and sprinkle with powdered sugar, add juice of one lemon and raspberry brandy, perfume. Rinse cooled baking dish, line with plastic wrap.

Stir yogurt until smooth, fold in gelatin, pour over berries, mix well and pour into prepared terrine, close foil. Refrigerate for four to five hours or possibly overnight.

Whip the sugar, yolks, white wine over a bain-marie until creamy, then cool and fold in the mint. Turn out the terrine and cut into slices about 1.5 centimeters thick.

Serve:

Spread mint foam on a flat plate as a mirror, drip raspberry pulp on the edge, tighten with wooden chopsticks. Arrange the terrine slices in the middle and garnish with mint sprigs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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