Yogurt Lemon Balm Terrine

Soak 6 sheets of gelatin in cold water.

In a bowl, stir together natural yogurt, sour cream, 4 tbsp sugar, lemon juice and 1 tbsp lemon zest until smooth.

Thoroughly squeeze out the soaked gelatin, gently dissolve it in a little of the yogurt mixture and then stir it thoroughly into the remaining cream.

Whip the cream until stiff and cut the lemon balm into fine strips.

As soon as the cream begins to thicken, gently fold in the whipped cream and lemon balm.

Pour the yogurt cream into a terrine mould and chill for at least 3 hours, preferably overnight.

Soak the remaining sheets of gelatin in cold water for the berry ragout.

For the berry ragout, purée the strawberries with the remaining sugar, vanilla sugar and the rest of the lemon zest, then bring briefly to the boil.

Let the strawberry sauce cool slightly, squeeze out the gelatin well and dissolve it in the warm sauce.

Wash the mixed fruits, cut into pieces and marinate them in the strawberry sauce.

Cut the set yogurt terrine into pieces and arrange with the berry ragout.