Berry cold dish with buttermilk cams

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cleaning, washing and sorting fruit. Bring 2/3 of the fruit, wine and juice to the boil and simmer for about 15 minutes. Then puree, pass through a sieve and bring to the boil again. Stir cornflour in a little water until smooth and thicken the soup.

2. 2

   Season to taste with sugar and let it cool down. For the cams, soak gelatine in cold water. Season buttermilk with sugar and lemon juice. Squeeze out the gelatine, dissolve at low heat and stir into the buttermilk.

3. 3

   Cold. Whip the cream until stiff and fold into the slightly gelled cream. Allow to set. Add remaining fruit to the soup and arrange in plates. Stab buttermilk noodles with tablespoons dipped in hot water and add to the soup.

4. 4

   Garnish with lemon shavings.