Chilled Mixed Berry Soup
- 10 ounces mixed Berry (currants, raspberries, blackberries, strawberries ...)
- 1 cup black Currant juice
- 2 tablespoons sugar
- 1 fresh lemon
- 1 teaspoon cornstarch
- 2 teaspoons sugar
Rinse berries, pat dry and cook with black currant juice and 2 tabalespoons sugar. Zest lemon, add zest to the juice and simmer for 5 minutes. Strain and collect the berry soup through a sieve. Stir the cornstarch into 1/2 cup cold water. Heat berry soup again, stir in the starch and cook over low heat for another 5 minutes. Squeeze lemon and combine the juice with 2 teaspoons sugar, then add to soup. Let cool and refrigerate.
Pour the berry soup in a bowl, place the cream in the center and garnish with strawberry slices and raspberries.