Knickerbocker Glory — Layered Ice Cream and Fruit Dessert

Sprinkle the powdered beef gelatin over 100 ml cold sour cherry juice and leave it without stirring; the gelatin will absorb the liquid and bloom.

Heat the remaining 300 ml sour cherry juice until steaming, but do not let it boil. Remove it from the heat, add the bloomed gelatin, and stir until completely dissolved. Pour the liquid into a shallow dish to a depth of 2 cm and refrigerate.

Blend the raspberries with the powdered sugar, then press them through a fine-mesh strainer to remove the seeds. Keep four strawberries whole for garnish, hull the rest, and cut them into four pieces each. Peel and dice the peaches.

Whip the cold cream with the powdered sugar until it is stiff enough to hold its shape when piped. Refrigerate it until ready to use.

Cut the set gelatin into 2 cm cubes in its dish. Wet the knife before each cut to keep the gelatin from sticking.

Put the gelatin dessert cubes in the bottom of four chilled tall glasses. Add one layer of fruit and one spoonful of raspberry sauce, then one scoop of vanilla ice cream. Add another layer of fruit and sauce, followed by one scoop of strawberry ice cream. Pipe the whipped cream on top, sprinkle with hazelnuts, place one whole strawberry on each, and serve immediately with a long spoon.