1 1/2 cups small-leaved lillipilli fruits
2 cups of apple juice
3 level tablespoons cornflour or arrowroot
2 level tablespoons agar-agar

Dissolve agar-agar in 1 cup of apple juice, heating to boiling point. Using 1/2 cup of the apple juice, make the cornflour into a paste and then add the remainder of the 1/2 cup of juice. Add to agar-agar and heat to dissolve. Allow to cool slightly. Blend fruit in 1/2 cup of apple juice and combine mixtures. When it begins to set, whip, pour into serving dishes and chill. Top with whipped cream, garnished with whole lillipilli fruits.