How to make
You will need to work with a mixer.
You will need a cake tin 9x5″ (23/13 cm), covered with foil.
First, start with half of the raspberries - 390°F (200 g), which are blended with a blender, water and sugar. Strain through a sieve to remove the seeds. Set it aside.
The mascarpone and sour cream are mixed lightly with the mixer and the vanilla and half of the sugar are added. Beat, until a smooth cream is obtained.
The gelatin is placed in a little water to swell and it is melted in a water bath in a thin stream and by stirring at all times, it is added to the mascarpone cream.
Beat the egg whites, by gradually adding the remaining sugar. Using a spatula, carefully add them to the Mascarpone cream.
Cover the bottom and corners of the cake tin with fresh foil. Half of the cream is poured and distributed evenly.
Dip the biscotti in the raspberry juice - only 4 pieces and place them on top of the cream along the length of the cake tin. A few raspberries are lined up on top. Cover with the remaining cream and smooth it out with a spatula. Arrange the remaining biscotti close together, also soaked in raspberry juice. Press them by hand and leave the cake tin in the refrigerator for 4-5 hours.
The remaining half a packet of gelatin is placed in a little water to swell and it is melted in a water bath and added to the raspberry juice, by stirring constantly. If there are crumbs of biscotti in the juice, it is filtered beforehand. Leave it to cool to room temperature, so that a glaze is obtained.
Turn the terrine over in an oblong plate, remove the foil and pour the glaze over it. The remaining raspberries are arranged on top.
The Terrine with Biscotti and Raspberries is ready.
