Run fruit pulp through the food processor.
Add gelatine and mix well.
Soak gelatine 10 minutes.
Mix lemon juice and sugar with puréed fruit.
In a bowl, whip cream until stiff.
Gently blend the two mixes together.
Pour into an oiled mould.
Refrigerate at least 2 hours.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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