LAYERED 6 sheets of gelatine 50 g water 250 g of 20% curd cheese 100 g icing sugar 60 g sour cream Juice and zest of 1 lemon 250 ml cream â€“ beaten stiffly 500 g strawberries or raspberries sugar as needed Soak gelatine in cold water. Mix curd cheese with sugar, sour cream, lemon juice and rind until smooth. Heat gelatine very briefly (not too hot), mix with a little cream. Now mix everything with beaten single cream. Pour into glasses and refrigerate for about 3 hours. For the fruit sauce, warm strawberries or raspberries and add sugar if you want. Blend fruits in a mixer and put on top of the creme.
si st er M AG
The Fall/Autumn issue of sisterMAG