Fruit juice cream with crumble topping

Fruit juice cream with crumble topping

Total: 1 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 382 kcal
, Fat: 15 g
, Carbohydrate: 55 g
, Protein: 6 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crème

5 dl fruit juice or apple juice
1 organic lemon, use a little grated zest and half of juice
2 tbsp Maizena cornflour
3 eggs
50 g sugar
1 dl full cream, whipped until stiff
80 g sugar
1 ½ dl water
¼ tsp lemon juice
10 g salted popcorn
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How it's done

Crème

Combine the fruit juice with all the ingredients up to and including sugar in a pan and stir with a whisk, bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, lay clingfilm directly on top of the crème, leave to cool and chill for approx. 1 hr. Fold the cream into the crème and divide into bowls.

Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the popcorn, mix, arrange on a sheet of baking paper, leave to cool. Divide the popcorn onto the crème.

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