Charlotte summer

1 serving


Cook 500g fresh raspberries and about 100g red currants with half a cup of sugar. Boil for no more than three minutes. Cool. Put slices of white bread on the bottom of the dishes as tightly as possible. Pour the berries on them, saving some juice. Cover everything again with a dense layer of bread, irrigating it with the remaining juice. Apply a light press, put on ice, in the refrigerator or just in a cool place. Serve on a large platter, you can pour cold cream, knocked down cream, ice cream