230 g.- whole lemons
170 g.- granulated sugar
2 g.- pectin
Cook the whole lemons in boiled water for 40-50 minuter, mix all the ingredients.
Cook until the desired consistency. Keep in the fridge in an airtight container.
Bavarian roses and vanilla bourbon
125 g.- fresh cream
n. 1 – vanilla bean
n. 1 – Rose petals
13 g.- gelatine
260 g.- Swiss meringa
500 g.- semi-whipped cream
Boil the cream with the vanilla bean and rose petals, keep in infusion for 20 minutes. Add the previously softened gelatine , mix and add the Swiss meringa.
Then add the semi-whipped cream.