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400 g jus lemon
5 leaves gelatine
-
500 ml cream fraiche montee
200 g sugar
=Melt gelatine w bit of jus, then add rest. turn over ice, fold in cream
5 leaves gelatine
-
500 ml cream fraiche montee
200 g sugar
=Melt gelatine w bit of jus, then add rest. turn over ice, fold in cream
