Orange cream

Ingredients

Directions

1. 1

   Wash an orange thoroughly, dab dry and rub off the peel. Squeeze all oranges. Fill up the juice with water to 400 ml. Stir 30 g starch with some orange juice until smooth. Boil up the rest of the juice, orange peel and sugar.

2. 2

   Stir in the mixed starch and bring to the boil once. Let the cream cool down. Stir several times in between. Stir sour cream (keep 4 teaspoons) into the cooled cream. Divide into four dessert glasses and leave to set for about 2 hours. Peel the bananas and cut them in half lengthwise. Sprinkle with lemon juice. Stir the remaining starch with a little water until smooth. Turn banana halves in it and fry them in hot butter for about 1 minute until golden brown. Drizzle with honey and sprinkle with pistachios.

3. 3

   Peel the bananas and cut them in half lengthwise. Sprinkle with lemon juice. Stir the remaining starch with a little water until smooth. Turn banana halves in it and fry them in hot butter for about 1 minute until golden brown. Drizzle with honey and sprinkle with pistachios. Arrange 2 banana halves and a sour cream stain on the orange cream. Decorate as you like with orange julienne