Yogurt Lemon Terrine on Pistachio Cream Mirror

For the yogurt lemon terrine, whip the whipped cream with 1 pinch of salt until stiff, gradually folding in the sifted powdered sugar.

Pour the yogurt into a bowl, fold in some lemon zest and whisk until smooth. First, soak 3 sheets of gelatin, squeeze firmly and dissolve well in a saucepan at low temperature.

In the meantime, mix the lemon liqueur with the lemon juice and add the slightly cooled gelatine. Brush a terrine mold with some sunflower oil and line it with cling film.

Pour about half of the liquid from the lemon liqueur into the bottom of the terrine, add the chopped pistachios and place the terrine mold in the refrigerator.

Stir the rest of the lemon liqueur mixture into the yogurt. Now soak 6 sheets of gelatin, squeeze, dissolve at low temperature and mix into the yogurt.

Then carefully fold the whipped cream into the yogurt, place the mixture in the refrigerator and let it set. If the mixture thickens, pour the cream into the prepared terrine mold on top of the pistachio mixture and chill in the refrigerator for at least 6 hours.

For the pistachio cream, whisk 2 tablespoons of the pistachio cream with 70 ml of liquid whipped cream until the cream is well combined with the whipped cream.

Spread the pistachio cream on a plate, arrange the terrine sliced on top. Decorate with pomegranate seeds and kiwano slices and serve.

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