Cinnamon infused Milk & lemon cake
- 500 ml cinnamon infused milk or vegetable milk
- 500 ml Whipping cream
- 8 Gelatine leaves
- 3 Egg whites
- 125 gr Sugar
- Soak the gelatine in water.
- Heat the milk without letting it boil. Add the gelatine. Leave to cool.
- Blen the eggwhites with some QuickLemon. Add the previously whipped cream and blend well.
- Slowly add the milk, stiring gently.
- Add the blend to a mold and freeze for 7-8 hours.
- Decorate with fruit and enjoy !!