1 Pound, hulled (Available In Summer, Such As Blackcurrants, Strawberries And Raspberries)
1⁄2 Cup (8 tbs), firmly packed
3 Teaspoon, dissolved in 7 tablespoons warm water
2⁄3 Cup (10.67 tbs)
1⁄2 Cup (8 tbs) (Adjust Quantity As Needed To Decorate)
1 Layer the fruit in a 2.25 litre/4 pint (10 cup) casserole.
2 Add the water and cover with a lid or plastic wrap, pierced. Microwave on full power for 5 minutes, and immediately stir in the sugar so that it dissolves.
3 Sieve the fruit and fold in the prepared gelatine. Cover and set aside in a refrigerator for 40 minutes.
4 Half whip the cream and fold it into the fruit mixture. Whip the egg whites in a clean bowl until they stand in peaks. Fold into the fruit mixture, using a metal spoon.
5 Pour into sundae dishes and chill to set. Decorate with whipped cream, if required.