John Myers
Sweet Shoe Terrine with Danced Fruits (dessert Willi Gabalier)
The perfect sweet shoe terrine with danced fruits (dessert willi gabalier) recipe with a picture and simple step-by-step instructions.
- 250 g Quark
- 1 Pc. Lime
- 3 packet Vanilla sugar
- 250 gr Raspberry
- 250 g Blackberry
- 200 ml Cream
- 8 Bl. Gelatin sheet
- 1 packet Sour cream
- Sugar
- Apricot liqueur
- Raspberry spirit
- Currants
- Daisy
- Cookie cutters shoe-shaped
- Mix the quark with the vanilla sugar and sugar and add a little sour cream. Then let the gelatine sheets soften. As soon as the gelatine sheets are soft, dissolve them completely with the apricot liqueur.
- Whip the cream and mix with the softened gelatine sheets dissolved in the apricot liqueur and the quark mixture. Squeeze or cut the lime and add some of the juice to the curd mixture. Then divide the mixture into cookie cutters (shoe molds) and chill in the freezer.
- Puree a pack of raspberries and a pack of blackberries (in different containers) with raspberry spirit so that sauces are created. (Put a few raspberries and blackberries aside for decoration!) As soon as the curd and cream mixture has set, press it out of the mold and arrange on a plate. Then distribute the raspberry and blackberry sauce on the plates and finally serve everything with currants, raspberries, blackberries and daisies.
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