500grof fresh soft fruitblueberries, red and black currant, strawberries, raspberries, blackberries
60grsugar
18slicesof old white bread
yogurt to serve
Instructions
Put half of the fruit in a bowl, sprinkle half of the sugar over it and leave to set.
Put the rest of the sugar and the rest of the fruit in a kitchenmachine and puree untill smooth. If you want you can siff the pips out.
Line four molds (don't use aluminium molds as that reacts to the acid in the fruit) with plastic foil. With a round cutter cut out four circles from the bread to put on the bottom of the molds and four larger circles to top it off once filled.
Cut the crusts from the other slices of bread and cut the bread into strips of about 2 cm wide.
Dip the breadbottoms in the fruit puree and put them in the molds. Dip the breadstrips into the puree and line the sides of the molds with it. Any parts that stick out of the mold you can cut off. Fill the molds with the whole fruits and make sure you press it all tightly and cover with the larger circle (which you have also covered in puree) Put something heavy on top of the molds so they are pressed tightly (they become firmer that way) and leave overnight in the fridge.
To serve put them on a plate, sprinkle some of the leftover fruitpuree on top and serve with yogurt.
* You can use frozen fruit but that will release more juice and will be less firm.