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1 hr to cook


3 Blätter weiße Gelatine 2 Bio-Zitronen
3 Eier , (Kl. M) 100 g Zucker
100 g Ricotta 1 reife Mango
1 Biskuitboden, (18 cm Ø, siehe Rezept Biskuitboden) 2 El Rohruckersirup
Salz 300 ml Schlagsahne
8 Rosa-Pfeffer-Kräuterperlen Außerdem
Mariana Tepezano
Mariana Tepezano • 2 years ago

Yummy by essen

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