Yummy, YUMMY! | Bailoni - 1. Wachauer Marillen-Destillerie

200 g	Shortbread
110 g	Butter

**For the Cream Cheese Filling**
500 g	Cream Cheese
200 g	Sugar
1 pack.	Vanilla Sugar
	Fresh Lemon Juice from half a Lemon
400 ml	Cream
6 leaves	Gelatine
50 ml	Milk

**For the Garnish**
100 ml	Bailoni Amarillo 20 % ABV
50 ml	Bailoni Gold-Apricot Nectar
6 leaves	Gelatine

Crumble the shortbread into small pieces and mix with melted butter. Put it into a round form and put some pressure on it to make it even. Let it rest for 20 minutes.

For the Cream soak the Galantine in water. Mix Cream Cheese, sugar and lemon juice. Drain the Galantine and melt in warm milk then add it to the Cream. Add the whipped cream. Put the Cream on the shortbread floor and rest it in the fridge for 4 hours.

For the garnish melt the Galantine according to instructions. Mix the Galantine with Bailoni Amarillo and Gold-Apricot Nectar and pour over the firm Cream. Let it get firm for 4 hours. Garnish with Gold-Apricot Pearls.

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