Berry Aspic with Bitter Liqueur on Iced Vanilla Foam

Pluck the currants, strawberries rinse, remove the green and dry on kitchen towel, cut into wedges. Raspberries, gooseberries, blackberries well sorted. Whip the cream until stiff.

Cut the vanilla pod, squeeze out the pulp, boil it with milk and sugar, add a little cornflour and leave to cool. Soak gelatin in cold water, squeeze well. Heat apple juice, add bitter liqueur and raspberry syrup, let gelatin melt in it.

Fill berry mixture into a bowl or possibly a small pudding mold, smooth with apple juice jelly, refrigerate well for one night or possibly three to four hours.

Stir vanilla sauce until smooth, fold in whipped cream.

Serve:

Arrange mousse as a mirror on flat glass plates, make strawberry market cup all around, draw pattern with spoon handle.

Turn out aspic, cut out corners, place everything together on vanilla foam, garnish with mint.

255 Kcal – 8 g fat – 5 g egg white – 34 g carbohydrates – 2, 5 bread units

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