Strawberry-vanilla terrine

Ingredients for 1 servings:

• 4 sheets of red gelatin
• 300 g strawberries, frozen
• 75 g powdered sugar
• ½ lemon(s)
• 3 tbsp liqueur (strawberry liqueur or orange liqueur)
• 6 large strawberries, ripe
• 5 sheets of white gelatin
• 2 vanilla pods
• 250 ml milk
• 100 g sugar
• 3 egg yolks
• 150 g whipped cream
• 8 ladyfingers

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 50 minutes

Thaw the strawberries. Soak the red gelatin in cold water for about 5 minutes. Simmer the thawed strawberries with powdered sugar, lemon juice, and 150 ml water in a saucepan over medium heat for about 10 minutes. Then press through a fine sieve. It’s okay if some strawberry puree falls into the juice. Dissolve the gelatin in the hot juice, stir in the liqueur. Line a jelly dish about 20 cm long with plastic wrap. Spread about 1/4 of the strawberry juice over the bottom. Place the dish in the refrigerator for 20 minutes, but leave the remaining juice out. Wash and hull the fresh strawberries, then halve them. Check if the chilled gelatin is solid. If so, place the strawberries cut-side down on the jelly. Pour the remaining juice over the top and place everything in the refrigerator. Allow to set. It took me over an hour, but it shouldn’t be too solid, otherwise it won’t combine with the vanilla cream. Soak the white gelatine in cold water for 5 minutes. Scrape the seeds from the vanilla pods. Bring the milk, seeds, pods, and sugar to a boil. Put the egg yolks in a bowl. Pour the vanilla milk through a sieve. It shouldn’t be too hot, so the egg yolks don’t curdle immediately. Whisk everything over a simmering water bath until thick and creamy. Squeeze out the gelatine and dissolve it in the warm cream. Let everything cool down patiently. Whip the cream until stiff and fold it into the cooled cream. Be careful, if the cream is too warm, it will thin again. Spread the cream over the jelly. Press the sponge cakes into the cream. Cover everything with cling film and leave in the refrigerator overnight. Be careful, this recipe takes time, even if the individual steps aren’t that complicated. If you don’t have fresh strawberries, you can leave them out.