Make 450g of biscuit crumbs and place them in cake rings mixed with 200gr of FAMA Imperial margarine. Press them slightly and leave them to set in the fridge.

Whip eggs, egg yolks, FAMA vanillin and caster sugar in a bain marie until fluffy and pasteurized. Soak the gelatin leaves in the lemon juice and add them in the mixture. Lemon zest as well. Remove bain marie from the heat and add the rest ingredients. Fill in the rings and place them in the blast freezer (or in the freezer for at least 4 hours).

Decorate with sour cherry in jelly fruigel.