Fruity buttermilk dessert with oatmeal crunchies

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the cherries and collect the juice. Add water to 500 ml of juice. Stir 5 tablespoons of juice and pudding powder until smooth. Boil up the rest of the juice. Stir in the pudding powder. Bring to the boil and simmer for 1 minute.

2. 2

   Add the cherries and fold in carefully. Set aside covered compote. Soak gelatine in cold water, squeeze out and dissolve. Stir 3-4 tablespoons of buttermilk into the gelatine and stir into the remaining buttermilk. Chill for 15-20 minutes until the buttermilk begins to gel. Layer the compote and buttermilk cream in glasses and chill. In the meantime lightly roast the oat flakes in a pan without fat. Sprinkle with sugar and allow to caramelize. Remove oat flakes from the pan and let them cool down on baking paper. Crumble the oat flakes and sprinkle evenly on the desserts. Sprinkle each with 1 teaspoon of honey.

3. 3

   Layer the compote and buttermilk cream in glasses and chill. In the meantime lightly roast the oat flakes in a pan without fat. Sprinkle with sugar and allow to caramelize. Remove oat flakes from the pan and let them cool down on baking paper. Crumble the oat flakes and sprinkle evenly on the desserts. Sprinkle each with 1 teaspoon of honey. Wash lemon balm, shake dry and dust with icing sugar. Decorate desserts with lemon balm leaves

Nutrition Facts

KCAL
370 kcal

CARBS
73 g

FATS
2 g

PROTEINS
8 g