Wild Strawberry Terrine with Pistachios

Ingredients

• 10 sheets white gelatin
• 300 g wild strawberries
• 1 tbsp Lemon Juice
• 1 tbsp powdered sugar
• 3 tbsp peeled, unsalted pistachios
• 150 ml whipping cream (at least 30% fat)
• 100 g plain cream cheese
• 300 g natural yogurt
• 2 tbsp crème fraîche
• 2 tbsp sugar
• 1 tbsp Lemon Juice
• mint leaves for garnish

Instructions

1. 1.

   Soak 3 sheets of gelatin in cold water. Wash and trim the strawberries, then puree half with lemon juice and sugar until smooth. Set aside 2 tbsp of the puree. Line a small loaf pan (10x16 cm) with plastic wrap. Squeeze out excess water from the gelatin, gently warm it in a pot (do not boil) and dissolve. Stir in 1 tbsp of strawberry puree, then return to the remaining puree. Pour the mixture into the prepared pan and refrigerate.

2. 2.

   For the second layer, soak another 3 sheets of gelatin in cold water. Lightly toast the pistachios in a dry skillet without oil, remove, cool, and coarsely grind them in a blender. Whip the cream until stiff peaks form. Mix the cream cheese with the pistachios and strawberry puree. Squeeze out excess water from the gelatin, gently warm it in a pot and dissolve. Add 2 tbsp of this mixture, stir, and combine with the remaining puree. Blend smoothly, fold in the whipped cream, spread the pistachio mixture over the strawberry layer, then refrigerate until set.

3. 3.

   For the third layer, soak the remaining gelatin sheets in cold water. Whisk yogurt with crème fraîche, sugar, and lemon juice. Squeeze out excess water from the gelatin, melt it in a warm pot, stir in 2 tbsp of the yogurt cream, and pour over the remaining mixture. Fold in 2/3 of the leftover strawberries, spread evenly over the pistachio layer. Refrigerate for at least 3 hours until firm. Carefully unmold the terrine, remove the plastic wrap, slice into rounds, and serve with extra strawberries and mint leaves.