Yogurt Terrine with Sea Buckthorn Sauce

Cover a loaf pan (28 cm) with plastic wrap.

Place gelatine sheets in cold water. Soak for 5 min, squeeze out and liquidize in a saucepan on 1 or automatic heat 1 to 2. Set saucepan aside. Stir egg yolks and sugar with mixer until sugar dissolves, add vanilla sugar and yogurt, mix.

Stir 2 to 3 tbsp. yogurt mixture leisurely to dissolved gelatin, then stir this to yogurt mixture. Whip the cream and egg whites separately until stiff, add 1 tbsp. sugar to the egg whites and continue to whip briefly. Mix everything thoroughly with the yogurt mixture and pour into the prepared mold. Coat the top of the biscuits with sea buckthorn. Place them on top of the yogurt mixture, pressing them in lightly. Refrigerate for at least 2 to 3 hours or possibly overnight.

Serve: Turn terrine out of mold, remove plastic wrap, cut terrine into slices. Mix sweetened sea buckthorn with milk, spread sauce evenly on serving plates, place one slice on each.

45 min

of Hamburgische Electricitätswerke Ag

We wish you good luck!

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