Apple Juice Cream with Crumble Topping
Ingredients
- Creme
- 5 dl fruit juice or apple juice
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use a little grated zest and half of juice
- 2 tbsp. Maizena 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
Total time: 1hr 30m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 382 Kcal, 6g Protein, 55g Carbohydrates, 15g Fat
Ingredients
- Creme
- 5 dl fruit juice or apple juice
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use a little grated zest and half of juice
- 2 tbsp. Maizena 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
Instructions
-
Creme
Combine the fruit juice with the remaining ingredients and sugar in a pan and stir with the whisk on a hand mixer, bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens, immediately 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 about an hour. 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.
