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Bavarian cake with berries and a delicate sauce

  • 500 ml milk
  • 100 g sugar
  • 4 egg yolks
  • 4 sheets of fish-glue
  • 300 g fruit drops “Forest fruit”
  • 100 g mixed fresh forest fruit
  • basil leaves


  1. Whip the egg yolks with sugar, add the mixture to warm milk and bring it to 80°C. Remove from heat and add the previously soaked and squeezed fish glue. Mix thoroughly and add 200 g of forest fruit drops.
  2. Pour the thickened liquid into the mould and let it cool in the freezer for about 2 hours. Remove it from the mould and serve with forest fruit sauce obtained from melting the drops. Garnish with fresh forest fruit and a few basil leaves.
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