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
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.