Cooking Steps

1. 

   Step1:Soak the gelatine in cold water. Beat the cream until it's wet. Set asid

2. 

   Step2:Heat the sugar to 118 degrees and pour into the egg white that has been beaten to froth. Beat to hard froth at high spee

3. 

   Step3:Mix 1 / 3 of the egg white with the minced fruit and the rest of the egg white. Add the gilding while it's hot. Mix with 1 / 3 of the light cream

4. 

   Step4:Mix the remaining cream with the minced fruit. Pour into the mould and refrigerat