Summary

Ingredients

• 3 orange (s)
• 5 sheets gelatin, white
• 250 ml beer (pils)
• 120 g suar
• 2 egg whites
• 150 g sweet cream
• 400 g strawberries, frozen
• 400 g blackberries, frozen
• 2 tablespoon sugar
• 2 tablespoon lemon juice (concentrate)
• 3 tablespoon rum, white
• 1 carambola (s) (star fruit) for decoration

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Instructions

1. Rub the peel of the oranges, then squeeze the oranges. Soak the gelatine in cold water.
2. Bring the beer, orange juice, grated orange peel and 120g sugar to the boil, then boil down in an open saucepan to just over 250 ml of liquid.
3. Squeeze out the gelatine and dissolve it in the hot (not boiling !!) beer-orange stock and then let it cool down to below 30 ° C.
4. Beat the egg whites until stiff. Gradually fold in carefully into the brew. Whip the cream until stiff and fold in as well. Put in a cool place. When the mass starts to gel, stir briefly with a spoon to distribute the orange peel evenly. Min. Let stand in a cool place for 4 hours.
5. Puree thawed frozen strawberries with the magic wand and stir in 1 tablespoon sugar, 1 tablespoon lemon juice concentrate, 1.5 tablespoon white rum and 1 tablespoon sugar. Then pass through a fine sieve.
6. Puree thawed frozen blackberries with a magic wand and stir in 1 tablespoon sugar, 1 tablespoon lemon juice concentrate, 1.5 tablespoon white rum and 1 tablespoon sugar. Then also pass through a fine sieve.
7. Cut out cams with a cold spoon and arrange on the plate. Put the fruit mirror on the plate and decorate with the cut carambola. Optionally serve a little whipped cream with a pineapple / church or similar.