Summer Berry Gelée with Ice Cream

Ingredients

• 12 sheets gelatin
• 400 g Strawberries
• 200 g Raspberries
• 150 g blueberries
• 125 g red currants
• 800 ml apple juice
• 1 tbsp Lemon Juice
• 100 ml red wine
• 4 scoops vanilla ice cream
• mint (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water. Wash, trim and drain the berries well. Then spread three‑quarters of the mixed berries in a Frankfurt Crown mold, setting aside the remainder for serving. Mix the apple juice, lemon juice and wine.

2. 2.

   Place the gelatin, still damp, in a small saucepan and gently warm over medium heat until dissolved (do not boil). Stir the dissolved gelatin into the juice‑wine mixture and pour it over the fruit. Cover with foil and chill in the refrigerator for about 5–6 hours to set.

3. 3.

   To serve, briefly dip the mold in hot water, loosen the gelée edge with a knife and transfer it onto a plate. Spoon vanilla ice cream and the remaining berries into the center. Garnish with mint. Serve immediately.