A delectable dish, Ysolde Red Fruit Dessert is both delicious to eat and attractive to present. Serve as the perfect dinner party dessert.
1 teaspoon vegetable oil
10 oz. rhubarb, trimmed and cut into
10 oz. black cherries, stoned
10 oz. strawberries, washed and hulled
½ lb. raspberries, washed
8 oz. sugar
16 fl. oz. dry white wine
1 oz. gelatine, dissolved in
2 tablespoons hot water
8 fl. oz. Creme Patissiere
Using the teaspoon of vegetable oil, lightly grease a 2-pint ring mould. Set aside.
Place the rhubarb, cherries, half the strawberries and all of the raspberries in a large saucepan. Add the sugar and 10 fluid ounces of the white wine. Place the pan over moderate heat and bring the contents of the pan to the boil, stirring constantly. Reduce the heat to low and simmer the mixture for 10 minutes or until the fruit is very soft.
Remove the pan from the heat and stir in the dissolved gelatine mixture. Stir in the remaining wine and pour the mixture into the prepared ring mould.
Set aside to cool to room temperature. Place the mould in the refrigerator to chill for 4 hours or until it has set firmly. Remove the mould from the refrigerator. To unmould, quickly dip the bottom of the mould in hot water. Run a sharp-edged knife around the edge of the mould to loosen the sides. Hold a chilled serving dish, inverted, over the mould and reverse the two, giving the mould a sharp shake. The mixture should slide out easily. Spoon the cremc patissiere into the centre of the mould. Cover the creme patissierc with the remaining strawberries and serve immediately.