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Fruit juice cream with crumble topping
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 382
  • Fat about 15g
  • Carbohydrates about 55g
  • Protein about 6g
This is needed
This is needed for 4 people
Crème
  • 5 dl fruit juice or apple juice
  • 1 organic lemon, use a little grated zest and half of juice
  • 2 tbsp cornflour
  • 3 eggs
  • 1 dl full cream, whipped until stiff
  • 50 g sugar
  • 1.5 dl water
  • 80 g sugar
  • 0.25 tsp lemon juice
  • 10 g salted popcorn
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And that's how it's done
And that's how it's done
Crème
Combine the fruit juice with all the ingredients up to and including sugar in a pan and stir with a whisk, bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, lay clingfilm directly on top of the crème, leave to cool and chill for approx. 1 hr. Fold the cream into the crème and divide into bowls.
Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the popcorn, mix, arrange on a sheet of baking paper, leave to cool. Divide the popcorn onto the crème.