Berry Cream with Rum Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g berries, mixed, frozen
- 5 tablespoon rum
- 6 tablespoon sugar
- 4 sheets gelatin, white
- 150 ml fruit juice, red
- 2 packs vanilla sugar
- 200 g cream
- 2 tablespoon almond flakes
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix the frozen berries with rum and 4 tablespoons of sugar and allow to thaw. Soak the gelatine in cold water.
- Puree half of the berries and strain through a sieve. Mix with half of the fruit juice, 1 packet of vanilla sugar and 2 tablespoons of sugar. Heat the rest of the juice, squeeze out the gelatine and dissolve it in it. Stir into the berry puree and chill until it gelatinizes.
- Whip the cream with 1 packet of vanilla sugar until stiff and fold into the gelling berry puree. Fill into cold rinsed molds or cups (150 ml) and refrigerate overnight.
- Roast the almonds in a pan without fat, remove. Dip the molds briefly in hot water and turn them out onto 4 plates. Serve with the rum fruits, sprinkle with flaked almonds and dust with powdered sugar.
- Tip:
- If you still have rumtop fruits, puree them for the cream and possibly serve some with it.
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