Jelly and sorbet of red fruit with honey mousse

Red fruit (keep 50 g for garnishing), sprinkles, sugar and 100 ml water in a small pan. Hang them in large pan with a layer of boiling water (au bain marie). Turn down the fire and lightly cover the covered fruit for 30 minutes. Stir in the last lemon juice.

Dip 4 leaves of gelatin in cold water. Drain fruit in colander, collect moisture (= approx. 350 ml). Dilute gelatine and stir in fruit juice. Spread the gelatin mixture over four wine glasses and allow to set in a refrigerator for at least 1 hour.

Drain the drained fruit with icing sugar and allow to freeze in the freezer in 1-2 hours. Mix the mixture several times to prevent crystal formation (or turn to sorbet with ice machine).

Rest of gelatin also soaking and squeezing. Heat honey. Sprinkle the gelatine with hot honey and leave to roast (if honey becomes stringy, reheat completely on very low heat). Let it cool down. Whipped cream until yoghurt thickness stiffened. Create honey and distribute fruit jelly. Whip in a refrigerator for at least 30 minutes. Serve with sorbet and garnish with red fruit.