Summer Berry Aspic

If possible, use a very colorful mixture of different berries, ripe, fragrant, aromatic fruits. The trick to this dessert: The berry jelly is loosened up with a shot of sparkling wine shortly before it finally sets in the plate. The sparkling wine bubbles are kept in the jelly, which looks picture-perfect and tastes stunning, because it gives an amazingly tingling effect! Clean the berries, sort them out properly, remove the stems or strip them from the stems. Cut the strawberries in half or even in quarters. The remaining fruits whole. Mix with powdered sugar and juice in a baking bowl for ten minutes. Heat 200 grams of raspberries with half of the sparkling wine, pass through a sieve to collect the seeds, then season with sugar and lemon and mix with the juice produced with the sugared berries. There should be a total of 1/2 l of liquid. Melt the soaked gelatin in a few tablespoons of it and fold it in. Arrange the berries fairly and decoratively in deep plates. Spread the prepared broth evenly over them and dress in the refrigerator. After about an hour, before the jelly sets, add a good dash of the remaining sparkling wine, one at a time. Leave to cool again for a good hour and finally set. Drink the sparkling wine with which the jelly was prepared.

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