Ingredients:

200 gr. MONTSEC 35% fat liquid cream  
300 gr. MONTSEC quark
180 gr. sugar
240 gr. yolk
16 gr. gelatin sheets
One tablespoon of grated lemon

Procedure:

1. Mix the sugar with the yolks and add the hot cream and quark.
2. Incorporate soaked and drained gelatine and cook at 84-86 °C.
3. Fill the molds at a height of 1.5 cm.
4. Leave it to make it cool and freeze.