For the berries in the elderberry jelly, marinate the berries with a little sugar to taste. Heat the elderflower juice and fruit brandy.
Add soaked, well squeezed gelatine and dissolve in it. Add the berries, season with mint or lemon balm and pour into an oiled mold lined with cling film.then chill the berries in the elderberry jelly for a few hours.
Preparation Tip:
This dessert looks particularly attractive if the already solidified berry terrine (possibly also cut into cubes) is once again placed on another terrine mass, such as the berry sour cream sauce, filled with the remaining mass and chilled again. In this case, however, double the amount of berry sour cream sauce should be used.
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