Ingredients
85 g milk
150 g cream
85 g sugar
35 g berries, washed
8 g isinglass
decoration:
red raspberries
berry sauce
Method
Cook the berries with 10 g of sugar for 2 minutes. Remove from the heat and blend.
Pour the milk and cream into a pan, add the remaining sugar and bring to a boil. Remove from the heat, add the isinglass (already softened in water and wrung), and then the blended berries. Mix well and then filter. Leave the mixture to cool and then pour into the Pavoni molds. Place in the fridge until firm (about 3-4 hours).
Decoration: turn out the desserts onto serving plates, fill the dips with the berry sauce and garnish with a few raspberries.
