Buttermilk Blancmange with Dumplings and Papaya

Total time: 3hr 30m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 383 Kcal


  • 1.5 dl cream
  • 2.5 dl buttermilk
  • 1 tbsp. sugar
  • 0.5 lime, use only the juice
  • 4 gelatine, immersed for approx. 5 mins in cold water, drained
  • 0.5 papaya, cut into pieces
  • 1 fresh eggs
  • 90 g low-fat quark
  • 1 tbsp. butter
  • 0.5 Vanilla pod, cut open lengthways, cut open lengthways, seeds scraped out
  • 1 pinch salt
  • 2 tbsp. breadcrumbs
  • 1 tbsp. white flour
  • a little icing sugar
  • 4 physalis


  • Bring the buttermilk and cream to the boil with the sugar, stirring, and simmer uncovered for approx. 10 mins. Add the lime zest and juice. Press out the gelatine and stir into the hot mixture. Pour into a measuring jug through a sieve, then into the prepared moulds. Cool the mixture, cover and leave to set in the fridge for approx. 2 hours.
  • Very finely puree the papaya, sugar and lime juice, cover and chill.
  • Separate the egg. Beat the egg yolk with the quark, butter and sugar until frothy. Stir in the vanilla seeds, salt, breadcrumbs and flour, cover and leave to combine for approx. 30 mins. Beat the egg whites until stiff, fold in carefully. Heat up the butter in a non-stick frying pan. Using 2 teaspoons, shape 1 teaspoon of the mixture into an oval. Fry on both sides for approx. 2 1/2 mins. on each side.
  • Using the tip of a knife, carefully separate the puddings from the edge of the moulds and tip onto plates. Add a little papaya coulis and arrange the dumplings on top. Decorate with icing sugar and physalis.

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