Ricotta Terrine

* For a pie dish (quiche dish) of approx. 1 1/2 l

Cover the pie dish (quiche dish) with cling film.

For the strawberry jelly, mash strawberries, vinegar and sugar. Soak the gelatine briefly in cold water and drain, let it melt in the boiling water, mix with a small amount of strawberry puree and stir into the rest of the mixture on the spot. Pour strawberry puree into the prepared cake pan (quiche mold), put in the refrigerator with the lid closed to set.

For the ricotta mixture, whisk eggs, sugar and hot water until a firm, light foam is formed. Carefully stir in the ricotta. Soak gelatin briefly in cold water, drain, let melt in boiling water, add a little quantity and stir well into ricotta mixture on the spot. Fold in whipped cream. Divide half of the mixture evenly into 2 baking bowls.

Mix pistachios into one half, fill into tart pan (quiche pan) and smooth out. Mix strawberry cubes into second half, mold onto pistachio mixture and smooth. Cover and place in refrigerator to set for 4 to 5 hours.

Turn out the tureen from the mold, carefully remove the foil, garnish with wild strawberries and sugar dove, bring to the table.

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