Wildberry and Cream Delight
MediumIngredients for 8 portions
- 5 g of gelatine sheets
- 300 g of strawberries
- 100 g of wild strawberries
- 100 g of blueberries
- 50 g black currants
- 120 g sugar
- 1 sponge cake (see basic recipe, prepare a day in advance)
- Pastry creme (link to recipe here)
Method
Soak the gelatin in cold water for 15 minutes.
Wash and peel the strawberries, setting some aside for decoration.
Cut the rest into four wedges.
Peel the currants and rinse gently. Delicately clean the wild strawberries. Wash and dry the blueberries and blackberries.
Put some blueberries aside for decoration.
Pour the sugar in a saucepan, add 4 tablespoons of water, and bring slowly to a boil then add in the berries except the strawberries.
Continue cooking for 3-4 minutes until the fruit has softened, add in the cut strawberries and cook for another 2 minutes. Turn the stove off and pour everything into a colander collecting the juice in a bowl.
Line the half-dome mold with two sheets of plastic wrap.
Cut the sponge cake you prepared the previous day into slices about 1 cm thick and cook it in a preheated oven for 35 minutes at 180° C in a static oven, or 160° C if ventilated.
Wet some slices of the sponge cake with part of the fruit juices from cooking.
Cover the bottom and sides of the mold completely with the slices of sponge cake soaked in juice.
Don’t leave any cracks between the slices. Add half of the cooked fruit and cover with another layer of sponge cake soaked in juice. Drain and squeeze the cooked fruit jelly, dissolving it in a saucepan with 2 tablespoons of water until it reaches the boiling point.
Add this jelly to the previously prepared custard, mix and pour over the sponge cake layer. Cover with more slices of sponge cake.
Make a layer with the leftover cooked fruit and cover with the last slices of sponge cake soaked in the juice.
Cover the mold and let it rest in the fridge for 8 hours.
Before serving, turn the dessert upside down on a serving dish and sprinkle it with the little juice left. Decorate with the reserved strawberries and blueberries.
