Nikon d40 & Nikon Lens Series E 28mm F:2.8

This is my Photo for this weeks theme in our group Fabulös & Korthuggna

I connect breastcancer with my mom, she just been thru hell, and i could have taken a photo of her, but i wanted to try a set design, and well who is better at suporting than Mona Lisa?! I think she is doing a great job.

HOW-TO.
2 shots, one at the set, and one at a stained paper, 2 layers in photoshop, blendmode = overlay. One additional layer, saturation layer with a mask on the Pinkribbon. Thats it. So please visit and bookmark the group, it consists of a group of swedish amateur photographers that does weekly photo themes competitions. Visit Fabulös & Korthuggna

Other entries

1. Mimmi Bäckman
2. Åsa Hellman
3. Tessan Lücke

ENG:
This is a site made by designer duo Åsa Hellman & Christian Johansson, for the swedish market, where you can write, share and find information about chocolate. If you are a freak when it comes to the brown gold, this is a site for you, nicely built, clean design, and fresh photos. (also taken by Åsa Hellman). So if you are in to chocolate bookmark it, chokladorama.se

SWE:
Saxat från www.chokladorama.se:
“Under aktuellt samlar vi nyheter och evenemang som är relaterade till choklad. Det kan vara allt från nya produkter till chokladfestivaler och världsmarknadspriset på kakao.
Varje gång någon skriver om choklad på Twitter så visas det även på Chokladorama. Allt för att ni skall få reda på vad som sägs om choklad för stunden.”

Passa på, chokladorama.se är den perfekta sajten för dig som gillar choklad, dela med dig, läs på om vilken choklad som passar just din dessert, eller om du villa pröva på något av de spännande recepten som finns på sidan. Klart värt din bokmärkning, chokladorama.se

Photo from kobolt.net

Ingredients
10 digestive
50 g butter or margarine

Stuffing
2 eggs
1 dl sugar
1 jar kesella (250 g)
1 dl whipped cream
4 gelatin leafs
3 passion fruits

Garnish
2 passion fruits
Melissa officinalis (citronmeliss)

Mix the digestives and butter in a food processor. Push the crumble into a mould, diamter of 22cm or 10 inches, with a removable ledge. Split the eggs, whipp the yolks fluffy with the sugar. Add the kesella and cream and whisp it for an additional minute or two.

Put the gelatin leafs in cold water in aprox. 5 minutes. Squeeze out the excess water and melt them on the stove or in a little bowl in the microwave owen (full effect, max 800W), 20 seconds.

Half the passion fruits, stir it together with the egg batter. Add the melten gelantin in a fine squirt. Whipp the egg whites to a strong firm fluff and turn it into the mixture. Pour everything into the mold and let it rest in the refrigerator for at least 3 hours. Lossen the cheese cake from the edges put it on a tray, Half and pour passion fruits on the cake, with fruite flesh and Melissa Officinalis.

Enjoy from our Guset Writer Åsa from Kobolt.net