Summary

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

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Instructions

1. Mix the frozen berries with rum and 4 tablespoons of sugar and allow to thaw. Soak the gelatine in cold water.
2. 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.
3. 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.
4. 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.
5. Tip:
6. If you still have rumtop fruits, puree them for the cream and possibly serve some with it.