Red fruit sorbet

200 grams red currants
200 grams raspberries
200 grams strawberries
75 grams sugar
25 ml lemon juice
6 sheets of gelatin
3 tablespoons icing sugar
250 ml whipping cream
6 tablespoons honey

1. Put 550 grams of fruit, the sugar and 100 ml of water in a small pan or metal container.
2. Take a larger pan that it fits in and fill it with (boiling) water.
3. Hang the small pan or container in the large pan.
4. Warm the fruit on low heat for 30 minutes and add lemon juice.
5. Soak 4 gelatin sheets in cold water and squeeze.
6. Drain the fruit mixture and collect the liquid.
7. Mix the liquid with the gelatin.
8. Divide the entire mixture between 4 glasses.
9. Let it set for 1 hour.
10. Take the drained fruit and icing sugar and mix together.
11. Put this in the freezer for 2 hours.
12. Mix the mixture once every half hour.
13. Soak and squeeze the rest of the gelatine leaves as well.
14. Heat the honey over low heat.
15. Mix the gelatin with the honey and stir until dissolved.
16. Whip the cream.
17. Spoon the honey through the whipped cream.
18. Remove the drained fruit from the freezer.
19. Divide this over the stiffened fruit jelly.
20. Divide the honey mixture over this.