By Renaud Steeve
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly
Mix together the sugar, 3/4 of the fruit purée (thawed), lemon juice and alcohol.
Heat the remaining fruit purée.
Soften the gelatine in cold water, squeeze it and dissolve it in the purée with a whisk or spoon.
Add it to the first preparation.
Beat the cream to 8/10 (do not beat too firm because it could turn into butter later) and stir into the mixture.
Spoon into individual moulds or a cake tin.
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