Easy Recipe Finder
Recipe Feeder
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