Light Eggnog Cream

For the light eggnog cream, mix curd cheese, caster sugar, vanilla sugar and eggnog. Soak gelatine in cold water and squeeze out. Dissolve in 2 tablespoons hot water and stir into the curd.

Whip the cream until stiff and fold in. Fill mixed berries, optionally frozen berries, into glasses and sprinkle with lemon juice. Spread the curd mixture on top and refrigerate for at least 2 hours.

Serve the light eggnog cream.

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