Buttermilk multivitamin cam on orange sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the cams, soak gelatine in cold water. Mix buttermilk, multivitamin juice and sugar. Squeeze out the gelatine, dissolve lukewarm and stir into the liquid. Pour into a mould.

2. 2

   Cool until the cream has set. In the meantime peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Squeeze out the remaining parting skins.

3. 3

   Measure out 100 ml juice and bring to the boil. Stir cornflour and a little water until smooth and stir into the juice. Bring to the boil again briefly. Cut the pomegranate in half and knock out the seeds with a spoon. Warm the orange fillets and pomegranate seeds in the sauce.

4. 4

   Use two tablespoons of the cream to cut off the cams. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray a cream tuff onto each plate. Serve dessert decorated with pomegranate slices and mint.

Nutrition Facts

KCAL
240 kcal

CARBS
34 g

FATS
9 g

PROTEINS
6 g