Whip the cream until stiff, mix with lemon zest, sugar, fruit and gelatin dissolved in a little water. Pour into a mold rinsed with cold water, close airtight and keep in the refrigerator for at least one day.
Other : at least 1day cooling time
Related Recipes:
Cocoa Cake with Mascarino CreamFor the cocoa cake with mascarino cream, brush a terrine mold with KRONENÖL SPEZIAL with fine butter flavor...
Grand Marnier Parfait with Marinated Orange Fillets1. beat egg and yolk with granulated sugar over steam until thick and creamy, then cool. Soak gelatin in cold...
Strawberry TerrineChop pistachios into small pieces. Grate lemon peel, finish peeling lemon and divide into small pieces (remove...
Chocolate Cake with Cream CheeseFor the base, knead together butter, flour, sugar, egg yolks and salt. Wrap in foil and cook for half an hour...
Warm Curd Pudding with Raspberry SauceCut the bread into small cubes and drizzle with the milk. Leave for about ten minutes. Then lightly squeeze...
Small Nougat CakeA great cake recipe for any occasion: Stir through butter or sugar, light butter, salt and orange back. Fold...
Veal ScallopFirst of all, prepare the stock. For this purpose, soak the veal scallop well in cold water. Pierce the lungs...
Strawberry ShortcakeFor the strawberry tartlets, beat the yolks with the powdered sugar, vanilla sugar and lemon zest until very...
Baked OrangesPeel the oranges like apples, so that no white skin remains attached to the flesh. Cut the fruit into thick...
Apple Pear Red Wine PunchCore the fruit and cut into small cubes. Whip the cream with the vanilla pulp until frothy. Boil the apple...