Striped Berry Cream

(*) Ingredients for about five to six Kölsch glasses (a 0, 2 l capacity) You can take any kind of berries for it, what the freezer flat just offers. It looks pretty if you layer the white and the red crem alternately in slim high glasses. If you don’t have enough of these glasses, use at least one glass bowl so you can see the streaks clearly.

Season the curd with vanilla sugar, sugar, lemon zest and juice, sweetening it to taste. Soak the gelatine in cold water.

Take four tablespoons of the whipped cream and heat it (best in the microwave), let four sheets of gelatine melt in it. Cool slightly, then stir into the remaining whipped cream and then whip until stiff, fold into the curd.

The berries mixed with the sugar stand and juice.

Melt the remaining gelatin with three tablespoons of it (microwave or in a small pot) and stir into the berries.

Put cream curd and berries in about an hour to cool, until the gelatin begins to attract. Then fill alternately into tall glasses, carefully so that the streaks are clearly separated from each other. Chill and set.

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