Raspberry and Curd Terrine

Place the low-fat curd cheese in a wide bowl. Whip the cream until stiff and add to the curd form. Select the raspberries, rinse them and bring to the boil with the sugar in a small saucepan, stirring continuously.

Soak the gelatine in cold water. Add the raspberries to the whipped cream mixture and fold in. Line a baking dish (about 1 l) with cling film.

Place the gelatine, dripping wet, in a saucepan, heat and allow to melt. Quickly stir the liquid gelatine into the curd mixture. Pour the mixture into the prepared baking dish and set in the refrigerator for about 4 hours.

4. sprinkle the rim of the dish with powdered sugar and a few chopped pistachios. Place the whipped cream with the vanilla sugar in a large enough bowl and whip until semi-stiff. Pick out the raspberries, rinse them and set aside a few for garnish.

Crush the remaining raspberries with the powdered sugar in a blender jug and then pass through a sieve. Divide the vanilla cream evenly into each of the plate centers and spread it around. Decoratively drizzle the raspberry sauce over the top. 6.

Turn the terrine out of the mold, remove the foil and cut into 12 slices. Place 2 slices of the terrine on each of the prepared plates and garnish each with the reserved raspberries and a stalk of mint.

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