- Ready meringue - 350 Grams
- cream - 200 milliliters
- Vanilla Sugar - 10 Grams
- sheets of gelatin - 2 pieces
- rum - 2 Art. spoons
- whole almonds - 80 grams
- raisins - 80 Grams
- dried apricots - 80 Grams
- pistachios - 80 grams
- fruit puree - 200 milliliters
Beat cream with vanilla sugar and put in the refrigerator. Put 2 sheets of gelatin in a bowl with cold water. Put pistachios and almonds on a baking sheet. And put in a hot oven 200 ° C for 3 - 5 minutes. Watch carefully: almonds and pistachios should not be too brown. After cooling, chop almonds and pistachios. Set aside. Cut dried apricots into small pieces. Put the raisins in boiling water and leave to swell for 5 minutes. Heat the rum. Get gelatin from the water, dry it, and then dissolve it in rum. When your meringue is ready, add a spoonful of rum gelatin. Add raisins and apricots in meringue. Then almonds and pistachios .. And finally, whipped cream. Cover the form with a plastic film. Fill the mold with a mixture without pressing. Top with a plastic wrap and put in the freezer for a night or longer. Serve sliced slices.
Servings: 20