Bavaroise of Wild Fruits

Bring the sugar to a boil in a pan with 200 ml of water. Grind the wild fruits well washed to obtain a puree, reserving some whole to decorate. When the syrup starts to settle, add the gelatin, previously soaked in cold water and drained. Once the gelatine is well dissolved, add the puree and remove from heat. Allow to cool and add the whipped cream, wrapping and not beating, to incorporate. Place the mixture in a pudding dish rinsed in cold water and refrigerate. After a few hours, unmold and garnish with whipped cream and berries.