Buttermilk Terrine with Peaches

Ingredients

• 400 g peaches (canned; unsweetened)
• 350 ml buttermilk
• 100 g low-fat quark
• 1 tsp lemon juice
• 3 tbsp honey (or liquid sweetener, to taste)
• 2 egg whites
• 8 gelatin sheets
• 20 ml peach liqueur (or peach juice)
• 1 tsp lemon juice
• 1 fresh peach
• lemon balm leaves

Instructions

1. 1.

   Cut 250 g peaches into about 0.5 cm cubes; puree the remaining peaches with a little pickling liquid to make a purée. Soak gelatin in cold water. Whisk quark with buttermilk until smooth. Warm 2 tbsp peach purée with honey and lemon juice, dissolve the squeezed gelatin in it, stir in 2 tbsp of the buttermilk cream, then fold into the remaining mixture. Fold in the peach cubes. Gently fold in the stiffly beaten egg whites. Rinse a terrine mold cold, line with cling film, and pour in the mixture. Chill for at least 3 hours until set.

2. 2.

   For the sauce, refine the leftover peach purée with liqueur and lemon juice.

3. 3.

   To serve, place the peach purée as a mirror on plates. Remove the terrine from its mold, lift out the film, and slice into rounds. Place terrine slices atop the sauce mirrors. Garnish with fresh peach wedges and lemon balm leaves before serving.