Berry Sour Cream Sauce

For the berry sour cream sauce, soak gelatin, squeeze out and dissolve in warm fruit brandy. Stir in sour cream and season with sugar, lemon juice and fresh mint.

Mix in berries and pour into an oiled mold lined with plastic wrap and chill. Cut open cold terrine best with an electric knife. Arrange on cold plates and decorate with fresh mint or lemon balm.

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