Crystal pudding with red wine and forest fruits

Clean the mandarin and cut it in half. Heat the wine with the vanilla pod, cinnamon stick and mandarin without cooking. Let draw for 10 minutes.

Soak the gelatin in plenty of cold water. Dissolve the sugar in the warm wine. Remove the vanilla, cinnamon and mandarin from the wine.

Squeeze the gelatine well and dissolve it in the slightly cooled wine. Put the pan with wine in a bowl of ice water and stir until the wine starts to jelly.

Carefully sprinkle 400 grams of forest fruit and pour the mixture into the mold. Let the pudding stiffen in the fridge for at least 3 hours.

Pull the pudding slightly apart from the side without it tearing.

Put a bowl on the mold and pour the pudding. Garnish with the rest of the forest fruits and leaves of mint.