Yogurt Terrine with Strawberries Recipe
An easy-to-prepare dessert that will delight both children and adults with its taste! A delicate, light and delicious mousse with strawberries in savoyardi cookies, will refresh in the heat no worse than ice cream, and the white chocolate glaze added on top, in a general combination, will give a whole fireworks of taste!
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Mousse:
Glaze:
For decoration:
Instructions
  1. Wrap the mold with a size of 19X10 on top, 17X9 on the bottom and 7 cm high with cling film. To make the film stick well, I slightly moisten the mold with water. Place the cookies on the sides of the mold with the convex sugar side to the side. Since the cookie is higher than the mold, I cut it level with the edges and put the slice up.
  2. Soak the gelatin in water. I have the powder. Put the swollen gelatin in the microwave for 10 seconds. Strain the melted gelatin. To avoid lumps, slightly warm up the third part of the yogurt and add gelatin to it, mix well and combine with the remaining yogurt. Mix it.
  3. Whisk the cream with vanilla to steady peaks, adding powdered sugar at the very end so that they hold their shape better.
  4. Mix the yogurt mixture with cream and gently mix with a spatula. Mousse turns out to be as airy as a cloud!
  5. Add the chopped strawberries to the mousse and mix gently.
  6. Fill out the form with mousse. And we put it in the refrigerator until it freezes completely. Best for the night. The four hours that Terrin had stood was not enough. Especially since we have a fever under forty! Barely Terrin survived the photo shoot! I had some mousse left, and I filled the crematorium with it.
  7. Pour the chocolate broken into pieces with well-heated cream, let it stand for 2-3 minutes and mix until smooth. Non-parliamentary.
  8. Place the frozen dessert on a platter and remove it from the mold.
  9. Pour over the glaze and garnish with strawberries.
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