step by step guide to prepare favorite Yoghurt & berry gelato terrine

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yoghurt & berry gelato terrine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yoghurt & berry gelato terrine is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yoghurt & berry gelato terrine is something that I’ve loved my entire life.

Table of Contents


  • 1/2 cup (110g) caster sugar
  • 500g thick Greek-style yoghurt
  • 1 cup (150g) pure icing sugar, plus 2 tbs extra
  • 1 tsp vanilla extract
  • 2 tsp rosewater
  • 3 x 125g punnets raspberries, plus extra to serve
  • Mint leaves, to serve


  • Step 1
    To make sugar syrup, combine caster sugar and 2 cups (500ml) water in a saucepan over high heat. Bring to the boil, then cook, for 3 minutes or until sugar dissolves. Set aside to cool.
  • Step 2
    Whisk yoghurt, icing sugar, vanilla and 200ml cooled sugar syrup together. Transfer to a container and freeze, stirring every 1 hour, for 3 hours. Spoon half into a 1.25L terrine lined with plastic wrap and freeze. Chill remaining yoghurt gelato in the fridge.
  • Step 3
    Meanwhile, whiz rosewater, 250g berries and remaining 300ml sugar syrup in a food processor until smooth. Strain, then transfer to a container and freeze, stirring every 1 hour, for 3 hours.
  • Step 4
    Spoon berry gelato into terrine and freeze for 2 hours. Top with reserved yoghurt gelato. Cover and freeze for 4 hours. Blend remaining 125g berries and 2 tbs icing sugar until smooth. Strain.
  • Step 5
    Uncover terrine and invert onto a plate, remove plastic wrap and slice, then serve with berry puree, mint and extra raspberries.

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