John Myers
Buttermilk – Berries – Terrine
The perfect buttermilk – berries – terrine recipe with a picture and simple step-by-step instructions.
- 4 leaf Gelatin
- 250 Milliliters Buttermilk
- 0,5 Lemon fresh
- 3 tablespoon Xucker or sugar
- 100 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 80 g Blueberries fresh
- 4 leaf Gelatin
- 250 Milliliters Buttermilk
- 0,5 Lemon fresh
- 3 tablespoon Xucker or sugar
- 80 g Fresh raspberries
- Soak gelatine in cold water. Squeeze the lemon. Stir buttermilk with lemon juice and xucker (sugar) until the xucker (sugar) has dissolved. Squeeze out the gelatine well and dissolve. Mix with a little buttermilk. Add to the remaining buttermilk and stir in well.
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. Fold half of it into the buttermilk. Chill the rest of the cream.
- Line a saddle of venison tin (or box cake tin) with cling film and fill it with the buttermilk. Wash and drain the blueberries. Spread in the buttermilk. Chill the mold.
- Soak gelatine in cold water. Squeeze the lemon. Stir buttermilk with lemon juice and xucker (sugar) until the xucker (sugar) has dissolved. Squeeze out the gelatine well and dissolve. Mix with a little buttermilk. Add to the remaining buttermilk and stir in well.
- Fold in the remaining cream. Pour carefully on the first layer. Wash and drain raspberries. Spread in the buttermilk. Chill the mold for about 2 hours.
- Turn the terrine out onto a plate. Remove the film. Cut slices and distribute on dessert plates. Garnish with blueberries and raspberries.
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