Berry jelly with lemon ice

Name: Berry jelly with lemon ice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g mixed berries; 7-10 Tbsp (e.g. raspberries, red and black currants, strawberries, etc.); 2 heaped tablespoons (30 g) Cornstarch; 1/4 l red currant juice; 7-10 Tbsp peel of 1 untreated lemon; 1 package vanillin sugar, perhaps 1-2 tablespoons sugar; 300 ml Fruit ice cream (e.g. lemon sorbet); 7-10 Tbsp Mint

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g mixed berries
7-10 Tbsp (e.g. raspberries, red and black currants, strawberries, etc.)
2 heaped tablespoons (30 g) Cornstarch
1/4 l red currant juice
7-10 Tbsp peel of 1 untreated lemon
1 package vanillin sugar, perhaps 1-2 tablespoons sugar
300 ml Fruit ice cream (e.g. lemon sorbet)
7-10 Tbsp Mint

Directions

1
Sort the raspberries and carefully rinse with cold water if necessary. Wash, drain and clean the currants and strawberries
2
Mix the starch and 6 tbsp. currant juice until smooth. Boil up the rest of the juice, lemon peel and vanilla sugar. Stir in the starch, bring to the boil and simmer for another 3 minutes. Add fruit. Season the groats with sugar if necessary. Leave to cool slightly and remove lemon peel
3
Arrange the groats in dessert bowls or a bowl and let them cool completely. Shape the ice cream into balls with an ice cream scoop or use a moistened tablespoon to cut into cams and arrange on the groats. Decorate with mint leaves if desired