Summary

Ingredients

• 1 liter milk
• 250 grams sugar
• 2 lemon (s), including the grated zest
• 1 vanilla pod, slit open
• 4 tablespoon lemon juice
• liter ⅛ white wine
• 8 sheets gelatine, red
• 8 sheets gelatine, white
• 0.5 liter ½ cream

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Instructions

1. Bring the milk, sugar, grated lemon zest and the vanilla pod to the boil and let stand for a day. Sift through the next day and add lemon juice and white wine. Soak, dissolve and stir in gelatine according to instructions.
2. When the cream begins to stiffen, carefully fold in the whipped cream.
3. Pour the alpine rose cream into a glass bowl and let it cool well.