We divide the eggs into yolks and squirrels. add sugar to the yolks.
Then beat everything, whites to a strong foam, and yolks to a light color.
Soak gelatin in cold water. Squeeze the juice from the fruit.
Add the yolks to the juice and beat at low speed.
Dissolve gelatin in a water bath and then slowly pour into the yolks with juice while whisking with a blender, immediately begin to add proteins, stir everything with a spatula.
We smooth Valencia cream into bowls and let the gelatin harden.