Combine the berries, sugar and 1 dl water and bring to the boil. Blend into a smooth puree and pour through a sieve. Bring 2 dl water to the boil, add the glucose and gelatin and mix with the puree. Process in an ice cream maker. Make small balls from the sorbet using an ice cream scoop and place in the freezer.

Combine the sugar and rice flour in a bowl. Add the water and whisk well. Glutinous rice flour is available in Asian food stores. Cover the bowl in cling film and place it in a microwave oven for 1.5 minutes at 600 W. Remove the bowl from the microwave oven, blend thoroughly with a spatula and reheat for a further 20 seconds. Drizzle with the potato starch and roll into a rectangle shape approx. 40x28 cm. Place the dough on a tray, brush with a little potato starch and cover in cling film. Refrigerate for 45 minutes. Cut the rectangle into six pieces. Place a ball of sorbet on each rectangle and wrap the dough around it. Freeze the balls and remove them from the freezer 10 minutes before serving.