Passion fruit buttermilk cream (without sugar)

COOK TIME
35 mins

TOTAL TIME
125 mins

Ingredients

Directions

1. 1

   Wash the lemons hot, grate them dry and finely grate the peel. Halve fruits and squeeze juice. Heat buttermilk and 2/3 lemon juice and grated lemon in a small pot. Mix 1 tbsp. cornflour with 1 tbsp. water and pour into the buttermilk mixture. Let simmer for about 5 minutes.

2. 2

   Cut the vanilla pod in half lengthwise. Scratch out the pulp with the back of a knife. In a bowl, whisk 4 egg yolks, 1/2 vanilla pulp and 3 tbsp. maple syrup with the whisks of the hand mixer until creamy. Add buttermilk mixture in portions and stir in. Cover the mixture with cling film and chill.

3. 3

   Cut the passion fruit in half and scrape out the flesh with a spoon. Heat the fruit flesh, orange juice and the remaining lemon juice and grated lemon juice. In a bowl, mix the remaining egg yolks, vanilla pulp, honey and maple syrup with the whisk of the hand mixer until creamy. Pour the passion fruit mixture through a sieve into the egg mixture and stir in.

4. 4

   Put the mixture into a pot and heat it up. Mix the rest of the starch with 1/2 tbsp. water and add to the passion fruit mixture. Heat it up for about 3 minutes while stirring constantly and let it simmer. Pour into a bowl, cover the mixture with cling film and chill.

5. 5

   Take both creams out of the fridge, stir until smooth and alternate in 4 glasses. Coarsely chop the pistachios and sprinkle on the cream.

Nutrition Facts

KCAL
470 kcal

CARBS
48 g

FATS
18 g

PROTEINS
16 g