(6 units)
Whip the cream until it doubles its volume.
Add condensed milk little by little.
Then add lemon juice, maqui berry powder and grated ginger.
Whip everything together in a bowl and freeze for at least 3 hours.
SUGAR-FREE STRAWBERRY-FILLED COOKIES COVERED IN CHOCOLATE
strawberry tiramisu
TROUT WITH ALMOND, PARMESAN CHEESE AND BLACKBERRY BRITTLE
LEMON AND BLUEBERRY KUCHEN
VEGAN BLUEBERRY MOUSSE
BERRY TIRAMISU
GRILLED SEA BASS PAPILLOTE WITH GARLIC CLOVES, CHERRIES & ROUGH BINDWEED FRUIT
White cheese kuchen
VEGAN SPONGE CAKE WITH ORANGE AND PHYSALIS FROSTING
Cashew and strawberry vinaigrette bruschettas
