Cheese foam with currants and blueberries

Mix and boil the sugar with the water in a saucepan. When it starts to boil, add the red berries and cook for 5 min.

Once cooked, add the hydrated gelatin and dissolve by moving the mixture while off of the fire.

Pour the hot gelatin into the molds 0.5 cm wide and cool until coagulated.

Cool the cream and mount with the sugar and cream cheese until you get a compact and homogeneous foam.

Boil the gelatin in a part of the reserved cream. Add it at the end, beating and mixing quickly before it gelatinizes.

Fill the jelly molds and cool, leaving 1/2 cm unfilled with the foam.

Pour in the butter and mix with everything else, stretch the mixture, and bake at 170ºc for about 15 minutes.

Once removing it from the oven, let cool and break until you get a sandy consistency.

Create a more solid consistency by adding a part of the melted butter. Pour this inside the molds in the space not taken up by the mousse and run over molds with a spatula to leave smooth.

Refrigerate or freeze.

Remove from mold to eat and put directly on a plate.

Decorate with blueberries, currants, or any Vima brand fruit.