Strawberry Mascarpone Terrine

Soak the gelatin sheets in cold water.

Wash and hull the strawberries, then halve or slice them depending on size.

Heat the red currant nectar with 2 tbsp sugar in a small saucepan.

Squeeze out 4 sheets of gelatin, dissolve them in the hot nectar and let the mixture cool briefly.

Line a loaf pan (approx. 20 cm) with cling film. Fill in half of the strawberries, pour half of the nectar over them and refrigerate until set.

In a bowl, beat together mascarpone, ricotta, low‑fat quark, lemon juice, vanilla sugar and the remaining sugar until smooth.

Squeeze out the remaining gelatin sheets, dissolve them and quickly stir into the cream.

Spread the cream over the set strawberry jelly.

Distribute the remaining strawberry pieces on top and pour over the remaining red currant nectar.

Chill the terrine in the refrigerator for at least 80 minutes to set.