Biogaroom pie

Heat butter and milk in a saucepan until lukewarm. Mix in a bowl of flour with 25 g of sugar, yeast and salt. Untie egg. Add butter mixture and half of the egg into a well, knead until smooth dough. Cover the dough with a damp tea towel and let rise for approx. 1 hour in a warm place. Preheat the oven to 200 ºC. Roll out dough into round piece of approx. 31 cm diameter. Cakes the pie mold with a dough sheet, prick holes in the bottom with fork. Cover border with egg. Tart about 15 minutes in oven until golden brown.

Gelatine soak in cold water for 5 minutes. In bowl, whipped cream with vanilla sugar and the rest of caster sugar. by whipping cream. Dilute gelatin and heat with 5 tablespoons of water. Dissolve dissolved gelatin through biogar steam. Mix the mixture in a tartlet and leave to set in a refrigerator for about 15 minutes. Wash raspberries and nectarines in the meantime. Halving nectarines, removing seeds and cutting flesh into thin segments. Decorate fruit with fresh fruit.