Fruit juice cream with crumble topping

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 382 Kcal, 6g Protein, 55g Carbohydrates, 15g Fat


  • 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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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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