Berry mould with berry cream

Name: Berry mould with berry cream
Yield: 6 servings
Cuisine: Boil
Ingredients: 750.00 ml wine sparkling wine; 250.00 ml sugar; 25.00 ml Sheridans gelatine powder; 500.00 g mixed berries fresh or frozen; 125.00 ml mixed berries puréed; 500.00 ml cream fresh, whipped; sugar to taste

6 servings

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By Food24 November 03 2009

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Ingredients (7)

750.00 ml	wine — sparkling wine
250.00 ml	sugar
25.00 ml	Sheridans gelatine — powder
500.00 g	mixed berries — fresh or frozen

BERRY CREAM

125.00 ml	mixed berries — puréed
500.00 ml	cream — fresh, whipped
	sugar — to taste

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Method:

Pour sparkling wine into a large saucepan, stir in sugar and bring to boil. Remove from stove, sprinkle gelatine powder over and stir until dissolved.
Ladle liquid (to about 3 cm deep) into a rinsed and sprayed 1,5 litre (6 cup) mould. Add half the fruit and refrigerate until set.
Pour in remaining fruit and liquid and refrigerate until set.
BERRY CREAM: Fold purée into cream and sweeten to taste.
Unmould dessert and serve with berry cream.