Forest Strawberry Terrine with Pistachios
- For the first layer
- 10 sheets white gelatin
- 300 grams Wild strawberry
- 1 Tbsp lemon juice
- 1 Tbsp powdered sugar
- For the second layer
- 3 Tbsps shelled, unsalted Pistachio
- 150 milliliters Whipped cream (at least 30% fat content)
- 100 grams cream cheese (pure)
- For the garnish
- mint (for garnish)
For the first layer: Soak 3 gelatine sheets in cold water. Rinse, trim and puree half of the strawberries (place rest aside) with lemon juice and sugar. Place 2 tablespoons of puree aside. Line a small loaf pan about 10 x 16 cm (aproximately 4 x 6-1/4 inches) with plastic wrap. Place wet gelatin in a pot and slightly warm (not boiling) and dissolve. Stir in 1 tablespoon of strawberry puree and add back to the rest of the puree. Place mixture into prepared pan and place in refrigerator.
For the second layer: Again soak 3 gelatine sheets in cold water. Slightly roast pistachios in a dry frying pan, remove, let cool and grind coarsely in a blender. Whip the cream. Mix cream cheese with pistachios and remaining strawberry puree mix. Squeeze the gelatine well and let warm slightly and dissolve in a pot. Add 2 tablespoons of mixture to pot, stir and pour back into cream cheese mixture. Blend until smooth and stir in whipped cream. Spread pistachio mixture on top of strawberry layer and put back into the fridge and leave to set.
For the third layer: Soak remaining gelatine sheets in cold water. Mix yogurt with cream, sugar and lemon juice. Squeeze gelatine well and melt in a hot pot. Stir in 2 tablespoons of yogurt cream and then pour back into remaining mixture. Take 2/3 of remaining strawberries and stir into mixture. Spread on top of pistachio layer. Place in refrigerator for at least 3 hours. Turn out finished terrine carefully and remove the plastic wrap. Cut terrine into slices and serve together with remaining strawberries and mint leaves.