Quark Fruit Terrine
Quark fruit terrine is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Strawberries
- 150 g blueberries
- 40 g sugar
- 150 g peaches (canned)
- 60 g gooseberries
- 5 sheets gelatin
- 4 egg yolks
- 150 g powdered sugar
- 2 tbsp vanilla sugar
- 150 g yogurt
- 200 g quark
- 200 ml whipping cream
- fresh berries (blueberries and gooseberries)
- mint
Instructions
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1.
Line the terrine mold with cling film, leaving an overhang.
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2.
Rinse strawberries and blueberries and pat dry. Clean strawberries and slice a few into rounds. Arrange these on the bottom of the mold. Blend the remaining fruit with 20 g sugar; reserve 2 tbsp of blueberry puree for later. Cut peaches into pieces, set aside some, blend the rest with 20 g sugar. Rinse gooseberries and let drain.
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3.
Soak gelatin in cold water.
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4.
Whisk egg yolks with powdered sugar and vanilla sugar in a double boiler until creamy. Stir in drained gelatin and allow to melt. Let the mixture cool, then fold in yogurt and quark. Whip cream stiffly and fold it in.
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5.
Spread strawberry slices on the mold base. Divide the cream into quarters; fold in strawberry puree into one quarter. Pour into the mold and smooth. Place in freezer and let set slightly. Fold blueberry mousse and blueberries into another quarter, pour and smooth. If needed, return to cold. Mix gooseberries with a portion of the mixture, spread in the mold. Combine remaining cream with peach pieces and peach puree, pour last.
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6.
During this process place portions in the freezer as needed so they can be layered sequentially. Cover with cling film and chill for at least 3 hours.
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7.
Serve by pouring onto a plate, removing the cling film. Slice and garnish with blueberries, gooseberries, and mint as desired.
