Red Fruit Jelly with Curd Vanilla Mousse

Select the berries well, perhaps carefully rinse, free from panicles or stems.

Cut the vanilla pods lengthwise and remove the pulp. Mix cornstarch with 5 tbsp. orange juice. Put 50 g sugar in a saucepan and caramelize. Extinguish with orange liqueur and orange juice and bring to a boil. Add the pulp of a vanilla pod, all the berries and the mixed cornstarch and bring to the boil, stirring briefly. Pour the porridge into a cooled, rinsed mold or rectangular dessert dish and leave to cool for at least 1 hour.

Soak the gelatin in cold water. Wash the lime in hot water, dab dry and grate the peel. Mix remaining vanilla pulp with curd, remaining sugar and lime zest until smooth. Melt the gelatine in a little hot water, stir into the curd mixture until smooth and finally add the whipped cream. Pour the mousse into a large enough bowl and set in the refrigerator.

Arrange the red fruit jelly and cut balls out of the mousse with an ice cream scoop.

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