Berry mould with berry cream


Ingredients 8
Servings 6
Time

Ingredients

  • 750
    ml
    bottle rosé sparkling wine
  • 250
    ml
    sugar
  • 25
    ml
    gelatine powder
  • 500
    g
    mixed fresh or frozen berries
  • BERRY CREAM
  • 125
    ml
    berry purée
  • 500
    ml
    cream, whipped
  • sugar to taste
 

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.
 

 

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