First prepare the juice: put the ingredients in a saucepan, bring to the boil and cook for 10 minutes.

Filter with a narrow-mesh sieve so as to eliminate all the seeds.

In another saucepan, melt the starch with the milk, then add sugar and juice and start cooking.
Bring to a boil and continue to cook until the desired density is reached.
Transfer the cream into a bowl, cover with plastic wrap and leave to cool.

The wild berry cream is ready: decorate it to taste with fruit or biscuits and serve in single-portion cups, or use it to stuff cakes and pies.

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