600 g of small red and black fruits (raspberries, blackberries, currants, blueberries)
6 tbsp of cane sugar syrup
Preheat the oven to 180 ° C (th. 6). Wash the fruits and let them drain. Takes 6 pieces of baking paper and divide the fruits over it.
Springle the sugar and add the finely grated zest of the lemons on top and squeeze their juice.
Fold the papillotes tightly and place them on a baking plate. Bake for 15 minutes and serve with some vanilla ice.