Defrost the berries. Peel 4 mandarins including the white skin. Divide into slices (drain canned fruit, collect juice). Divide the fillets into 4 cold rinsed moulds (approx. 150 ml content)
Soak the gelatine in cold water. Halve 4-6 mandarins, squeeze juice. Fill up to 1/2 l with water. Season with sugar and warm up. Squeeze gelatine and dissolve in juice. Pour over the mandarins. Chill for at least 5 hours.
Puree the berries and vanillin sugar. Dip the moulds briefly in hot water. Turn out the jelly. Spread the sauce around the jelly. Decorate