Cherry and Strawberry Pudding

Ingredients

For a terrine mould holding about 1 litre
Serves 8

300 g redcurrants
100 g blackcurrants
100 g raspberries
2 dl water
Juice of 1 lemon
5 tbsp Granulated Hermesetas
6 sheets gelatine, soaked in cold water
300 g stoned cherries
250 g strawberries
1.5 dl cream
1 tbsp Granulated Hermesetas

Preparation

Combine currants, raspberries, water, lemon juice and Hermesetas in a pan, and bring to the boil. Simmer 2 minutes, then purée and sieve the mixture. Add the drained gelatine and mix thoroughly. Add cherries and strawberries to the purée. Turn the mixture into a terrine mould, and refrigerate until set.

Combine the chilled cream with the Hermesetas and whip until stiff.

Place terrine mould briefly in hot water, unmould, and cut into slices. Serve on chilled plates, garnished with the whipped cream, fresh berries, and perhaps some flowers.

	kJ	kcal	Carbohyd.g	Fat
Recipe	4'510	1'075	110.0	51.0
Portion	564	134	14.0	6.0