Yogurt terrine

Ingredients for 4 servings:

• ¼ liter yogurt
• 150 g powdered sugar, sifted
• 1 tsp vanilla sugar
• 3 tbsp rum
• 1 lemon(s), (untreated) juice and zest
• 8 sheets of gelatin
• 250 ml whipped cream
• 330 ml water, for the gelatine to soak
• Fruit of your choice (blueberries are quite good)

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Grate and juice the lemon, mix with the yogurt, powdered sugar, vanilla sugar, fruit, and rum. Soak the gelatin in the water, then whip the heavy cream until stiff and fold it into the yogurt mixture. Heat the gelatin with a little remaining water in a saucepan until lukewarm until completely dissolved, then stir it into the mixture. Pour the finished mixture into the prepared terrine dish (lined with cling film) and cover with the cling film. Let it set in the refrigerator for 8 hours. This mixture also makes a delicious yogurt (fruit) cake; all you need is a cake base (a sponge cake is best).