– Soak the gelatin in boiled and cooled water. Melt the swollen gelatin in bain-marie, cool.

– Rinse and cut the fruits, boil shortly in some water. Sieve, combine with sugar, egg-whites and beat in cold until the volume becomes twice-thrice as much, pour gelatin and beat a few seconds more. Pour into the forms and set in cold.

– Sieve the berries, mix the paste with water, add sugar and bring to boil, cool and pour the wine. Add berry sauce when serving