Strawberry Sour Cream Terrine

Line a pie dish (quiche dish) with plastic wrap, the best way to do this is to moisten the wrap with water on one side.

For the strawberry layer, prepare the berries (ready to cook, e.g. peel, remove woody parts and dirt) and cut into pieces. Mash with powdered sugar and orange juice.

Soak the gelatin in cold water. When it has collapsed, put it in a small pan, dripping wet. Let it melt on a low fire. Later, add a few spoonfuls of strawberry puree and whisk this mixture into the remaining strawberry mixture. Pour a quarter of the puree into the mold and set aside to cool briefly.

For the sour cream layer, whisk crème fraîche, powdered sugar, lemon zest and juice until smooth.

Soak gelatin in cold water. When it has collapsed, mold dripping wet into a small pan. Let it melt on a low fire. Later add a few spoonfuls of sour cream and whisk this mixture into the remaining cream.

Whip the cream until stiff. Fold it into the sour cream. Pour 1/3 of the amount into the mold on top of the strawberry layer mold. Set aside to cool briefly until the cream begins to gel slightly. Later continue in this way until the terrine has a total of three sour cream and four strawberry layers.

Important: Do not refrigerate the strawberry and sour cream that have not yet been poured in, otherwise they will gel and not layer nicely. The finished tureen cooled for at least six hours put

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