Fruit Bavarois

Step 1

Mix together the sugar, 3/4 of the fruit purée (thawed), lemon juice and alcohol.

Step 2

Heat the remaining fruit purée.

Step 3

Soften the gelatine in cold water, squeeze it and dissolve it in the purée with a whisk or spoon.

Step 4

Add it to the first preparation.

Step 5

Beat the cream to 8/10 (do not beat too firm because it could turn into butter later) and stir into the mixture.

Step 6

Spoon into individual moulds or a cake tin.

Step 7