Summer Berry Terrine

Sugar syrup

1. You can make refined sugar yourself very quickly in advance by adding 1 liter of water with 1kg of sugar to a saucepan, stirring until the sugar has dissolved and then boiling it once. Then fill into bottles and store in the refrigerator.

Berry terrine

1. Sort the berries well and bring them to a vigorous boil together with 2 tablespoons of water and one tablespoon of sugar, then finely puree with the hand blender and pass the mixture through a fine sieve. In the meantime, soak the gelatine in cold water.
2. Heat the berry mixture again, please do not boil and dissolve the squeezed gelatine in it. Beat it really well with the whisk, there shouldn’t be any more lumps. Then remove from the heat and season to taste with the syrup, everyone determines the sweetness themselves, then stir in the cream and cassis.
3. Now add the low-fat quark and the creme fraiche and stir vigorously so that you get a smooth mixture. Now line a terrine dish with cling film and fill in the berry mixture, put the lid on and let it set in the refrigerator.

finish

1. To serve, take the terrine out of the refrigerator, turn it out, peel off the cling film, cut into slices and arrange on dessert plates. Briefly whip the cream, it should not be too stiff, but rather have a slightly creamy consistency.
2. Add some cream to the tureen slices. Quarter the strawberries, add a little sugar and add to the tureen slices.