Preparation time: 15 minutes
Double boiler: 2 hours
Draining time: 1 hour
Cooking time: None

1. Combine 300 g strawberries, 100 g raspberries, 50 g wild strawberries, 50 g red currants and 50 g powdered sugar.
2. Place in a bowl set over simmering water for 2 hours.
3. Strain through a fine sieve without pressing to keep the juice clear.
4. Let drain for 1 hour.

Strawberry compote

1. Slice the strawberries thinly and keep the trimmings for the compote. Chop 100 g (3 1/2 oz.) of strawberry trimmings.
2. Add 30 g powdered sugar, the juice of 1 lemon and a few grindings of black pepper.

Assembly

1. Arrange the strawberries in a rosace in 4 bowls.
2. Place the other berries around in a circle, and the strawberry compote in the center.
3. Pour the berry soup over everything.
4. Add the sorbet in the center.
5. Garnish with a bunch of red currants dipped in granulated sugar.