Red Berry Delight
|Red currants||1⁄2 Pound (225 Gram)|
|Raspberries||1⁄2 Pound (225 Gram)|
|Cranberries||1⁄2 Pound (225 Gram)|
|Strawberries||1⁄2 Pound (225 Gram)|
|Arrowroot||2 Tablespoon (Adjust Quantity As Needed)|
|Sliced almonds||1 Tablespoon|
|Cream||250 Milliliter (1 Cup)|
Put the berries in a saucepan with 3 tablespoons of water.
Bring to a simmer and cook until the skins burst and the juice runs out.
Push the fruit through a fine sieve, measure the puree and return it to the saucepan.
Add sugar to taste.
To every 2 cups of the fruit puree measure 2 teaspoons of arrowroot.
Mix the arrowroot with 2 tablespoons of water and stir into the puree.
Bring the mixture to a simmer and cook for 30 seconds or until the puree thickens.
Remove the pan from the heat.
Pour the mixture into a serving dish.
Scatter the almonds over the top.
Cover the dish and put it into the refrigerator to chill well.
Serve with the cream.