Multivitamin buttermilk cream

Name: Multivitamin buttermilk cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 sheets white gelatine; 1 (500 g) Mug of fruit butter milk Multivitamin; 1 TABLESPOON Lemon juice; 3 TABLESPOONS Sugar; 100 g Whipped cream; 1 TEASPOON Cornstarch; 1/4 l Orange juice; 3-4 Tbsp Coconut flake

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 sheets white gelatine
1 (500 g) Mug of fruit butter milk Multivitamin
1 TABLESPOON Lemon juice
3 TABLESPOONS Sugar
100 g Whipped cream
1 TEASPOON Cornstarch
1/4 l Orange juice
3-4 Tbsp Coconut flake

Directions

1
Soak gelatine in cold water. Mix buttermilk, lemon juice and sugar. Squeeze the gelatine and dissolve at very low heat. Stir in 3 tablespoons of buttermilk. Then stir into the rest of the buttermilk.
2
Chill for 5-10 minutes until it begins to gel.
3
Whip the cream until stiff and fold into the buttermilk. Pour into cold rinsed round moulds or flat cups (approx. 200 ml each) and chill for at least 4 hours.
4
Stir the starch and 2 tablespoons of orange juice until smooth. Boil up the rest of the juice and thicken with the mixed starch. Simmer for about 1 minute. Let it cool down.
5
Roast the grated coconut in a pan without fat. Remove. Turn out the cream onto plates. Pour a little orange sauce. Sprinkle with coconut flakes. Add the rest of the sauce.