Yogurt and basil terrine

Ingredients for 4 servings:

• 800 g natural yogurt (full-fat yogurt)
• 200 ml cream
• 8 sheets of gelatin
• Water for soaking
• 4 tbsp basil leaves, chopped
• salt and pepper
• Sugar
• 1 onion(s), red
• 1 tbsp vinegar
• 4 tbsp olive oil
• 500 g tomatoes
• some basil for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

a light dinner for the summer or for the cold buffet

Soak and dissolve the gelatin according to the package instructions. Meanwhile, season the yogurt with salt and pepper to taste. Then stir in the dissolved gelatin. Caution: The temperature difference should not be too great, otherwise lumps may form. It is best to first stir 2-3 tablespoons of the yogurt into the gelatin to allow it to cool slightly, and then mix the gelatin with the remaining yogurt. Then chill for half an hour. Whip the cream until stiff peaks form and fold it into the yogurt mixture along with the finely chopped basil. Line a loaf pan with plastic wrap, pour in the yogurt mixture, and smooth it down. Chill the whole thing for a few hours, ideally overnight. Blanch the tomatoes, peel them, remove the seeds, and cut them into small cubes. Finely dice the onion and sauté in olive oil until translucent, then deglaze with the vinegar. Mix the onions and tomatoes together and season with salt, pepper, and a pinch of sugar. Carefully turn the set yogurt terrine out onto a platter, remove the cling film, slice the terrine, and garnish with a few basil leaves. Arrange the tomatoes around the terrine or serve separately. Serve with fresh white bread.