Terrine of yogurt with strawberries | Südtiroler Gasthaus
Recipe idea for cooking: Chestnut Semifreddo from the Südtiroler Gasthaus group.
Ingredients
- 5 gelatine sheets
- 400 g plain yoghurt
- 100 g sugar (60 g + 40 g + 20 g)
- 2 egg whites
- 200 g whipped cream
- 200 g strawberries
- caster sugar
- mint leaves
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