Berry cream with rum fruits

Name: Berry cream with rum fruits
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g TK-mixed berries; 4-5 Tbsp Rum; 4-6 Tbsp Sugar; 4 sheets white gelatine; 150 ml red fruit juice; 2 packages Vanillin sugar; 200 g Whipped cream; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g TK-mixed berries
4-5 Tbsp Rum
4-6 Tbsp Sugar
4 sheets white gelatine
150 ml red fruit juice
2 packages Vanillin sugar
200 g Whipped cream
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Mix the frozen berries with rum and 3-4 tablespoons of sugar and defrost. Soak gelatine in cold water
2
Puree half the berries and possibly pass through a sieve. Mix with half juice, 1 packet of vanilla sugar and 1-2 tbsp. sugar. Warm the rest of the juice. Squeeze the gelatine and dissolve in it. Stir into the berry puree and chill until it begins to gel
3
Whip the cream until stiff. Add 1 sachet of vanilla sugar. Fold into the gelling puree. Pour the cream into 4 coldly rinsed moulds or cups (each containing approx. 150 ml) and chill for at least 4 hours.
4
Roast the almonds in a pan without fat, take them out. Dip the moulds briefly in hot water and turn them over onto 4 plates. Serve with rum fruits. Sprinkle with almonds and dust with icing sugar