Berry Soup, Amaretto Gelatin And Frozen Yogurt - cooking recipe

Ingredients

1 pkg (1/4 oz) unflavored gelatin
1/2 cup Amaretto
1 tbsp sugar
None None FOR THE BERRY SOUP
1 1/4 cups sugar
None None FOR THE AMARETTO GELATIN
1/2 cup white wine
1 tsp grated ginger
1 cup quartered strawberries
1 None lemon, juiced
None None TO SERVE
2 cups mixed berries (raspberries, blueberries, blackberries and quartered strawberries)
6 None mint leaves, thinly sliced
4 scoops plain frozen yogurt
4 None biscotti

Preparation

Begin making the jelly at least 2 hours prior to serving, or the night before. Sprinkle gelatin over 1/2 cup cold water in a small saucepan. Let stand 5 mins. Gently heat on very low heat, whisking until dissolved. Add the Amaretto and sugar. Remove the heat and whisk thoroughly. Pour into a lightly greased plastic tray. Refrigerate to set.
For the berry soup, place the sugar, 1 cup water, wine and ginger in a medium saucepan; bring to a boil. Add the strawberries and lemon juice and simmer for 5 mins. Transfer to a blender and puree. Strain through a sieve. Set aside to cool.
To serve, place the mixed berries in a large bowl. Pour in the soup and mix well. Spoon into four serving bowls and sprinkle with mint. Cut a small ribbon of gelatin and place on top of the soup along with a dollop of frozen yogurt. Serve with biscotti.