John Myers
Contents
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Ingredients
- 300 ml Lemon ice cream*
- 150 ml Cream 30% fat
- 3 sheet Gelatin
- 3 tbsp Sugar
- 0,5 Grated tonka beans
...aside from that
- Remaining biscuit pieces from orange biscuit *
- 1 tbsp Limoncello
- 2 tbsp Almond brittle *
- 15 Small chocolate hearts
Instructions
- Rub the tonka bean into the cream and beat it until stiff.
- Thaw the lemon ice cream - I found a leftover in the TK gaaaaaanz below ;-D - and stir it with the sugar. Carefully fold into the cream.
- Soak the gelatine in a little cold water, let it swell, squeeze out and dissolve over a gentle heat.
- Add three to four tablespoons of the lemon cream to the dissolved gelatin, mix well and then stir back into the cream. Now you could fill them into portion glasses and put them in the cold.
...ich habe aber noch....
- Put the remnants of the orange biscuit in the dessert bowl, soak it with a little limoncello and then spread the cream on top. Leave to set in the refrigerator for about 2 hours.
- Decorate with almond brittle, a slice of lemon and small chocolate hearts.
- * Links to dessert: lemon ice cream, baking: quick orange biscuit as a basis for desserts or small tarts and supplies: almond brittle - simple, but with almond sticks
Nutrition
Serving: 100gCalories: 338kcalCarbohydrates: 31.2gProtein: 10.3gFat: 17g
