Ingredients: • 1 litre of cream • 200 gms sugar • 5 gelatine leaves • vanilla essence or lemon zest

For the sauce: • 150 gms mixed berries • 200 gms of sugar • 4 tbsp of limoncello

Method:
Soften the gelatine leaves in cold water. In the meantime boil the cream with the sugar, vanilla essence or lemon zest.
Add the gelatine leaves to the creamy mix & fi ll a basin mould of your choice. Put in the fridge for at least an hour, until thoroughly chilled.

Put all the ingredients for the sauce in a pan and bring to boil. Allow to cool. Turn out from the mould and serve cold, drizzled with the sauce.