The day before for the berry jelly, soak 7 sheets of gelatine in cold water. Wash the berries, sort them, remove the currants. Clean and halve the strawberries. Heat the nectar and remove from the heat. Squeeze the gelatine, dissolve in the hot juice. Leave to cool at lukewarm temperature. Rinse a box mould (30 cm long; 2.5 l capacity) cold or line it with foil. Spread the berries in the mould. Pour juice on top and chill for approx. 4 hours.
For the yoghurt jelly, soak 8 sheets of gelatine in cold water. Mix yoghurt, cream and syrup. Squeeze out the gelatine, dissolve at low heat. Stir 4 tablespoons of yoghurt cream into the gelatine, then stir everything into the rest of the cream. Spread on the berry jelly, chill overnight.
The next day, finely puree the apricots in the juice. Dip the mould briefly in hot water. Turn the terrine over onto a plate. Cut into slices and serve with apricot sauce.