Champagne terrine

Ingredients for 2 servings:

• 500 g mixed fruits (e.g. raspberries, strawberries, blackberries, cherries…)
• 50 g sugar
• 2 sheets of white gelatin
• 175 ml champagne
• 1 tbsp lemon juice
• 150 ml cream
• 1 packet of vanilla sugar (bourbon vanilla sugar)

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

with colorful fruits

Boil the fruit with the sugar and a little water. Soften the gelatin in cold water. Remove the fruit from the pan and fill the glasses halfway. Dissolve the squeezed gelatin in the hot, but not boiling, fruit juice while stirring. Top up to 375 ml with champagne and lemon juice. Pour the warm liquid over the fruit and let it set overnight in the refrigerator. Whip the cream with the vanilla sugar until semi-stiff and divide between the glasses.