Fruit Puree with Vanilla Cream
Delicious, light, fruity cream without refined sugar. Fruit puree with vanilla cream from Spoonsparrow.
Ingredients
- 100 g dried plums
- 100 g Dried Apricots
- 2 sheets white gelatin
- 500 g whipping cream
- 1 Vanilla bean
- 50 g coconut blossom sugar
- 50 g almond slivers
- 200 g fresh raspberries
Instructions
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1.
Soak the plums and apricots in plenty of lukewarm water for 1 hour.
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2.
Soak the gelatin in cold water. Place the cream in a pot. Split the vanilla bean lengthwise, scrape out the seeds, and add them along with the whole pod and coconut blossom sugar to the cream. Warm slowly, letting it gently simmer for about 15 minutes. Remove from heat and discard the vanilla pod. Add the soaked gelatin sheets, slightly damp, to the pot and stir until fully dissolved.
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3.
Remove the plums and apricots from the water, drain well, and blend into a puree. Spread the fruit purée at the bottom of four glasses. Fill the glasses with vanilla cream and refrigerate for 4 hours until set.
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4.
Toast the almond slivers in a dry pan until golden brown. Serve the vanilla pudding with fresh raspberries and toasted almond slivers.
