Brunch box | Easter | Sweet BE
4p | with mango whipped cream, yogurt bowls and Viennoiserie
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Mango
1 stuk(s)
Passievrucht
200 ml
Slagroom
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Limoen
150 gram
Tarwebloem
(Bevat: Gluten, Tarwe Kan bevatten: Gluten)
8 gram
Bakpoeder
(Bevat: Tarwe Kan bevatten: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
2 stuk(s)
Ei
(Bevat: Ei)
1 ml
Biologische boeren karnemelk
(Bevat: Melk (inclusief lactose))
500 gram
Bio yoghurt Griekse stijl
(Bevat: Melk (inclusief lactose))
125 gram
Frambozen
60 gram
Bosbessenjam
(Kan bevatten: Pinda's, Noten)
6 stuk(s)
Sinaasappel
240 gram
Viennoiserie
(Bevat: Melk (inclusief lactose), Gluten, Tarwe, Ei, Soja)
8 stuk(s)
Seizoensbroodje
(Bevat: Gluten, Tarwe Kan bevatten: Gluten, Ei, Melk (inclusief lactose), Soja, Noten, Mosterd, Sesamzaad)
Zelf toevoegen
3 el
Suiker
½ tl
Zout
1 el
Zonnebloemolie
Benodigdheden
Instructies
- Halve the passion fruit and scoop out the pulp with a spoon.
- Peel, dice and purée the mango with an immersion blender until smooth. Keep a handful of mango cubes aside.
- Using a hand mixer, whisk the cream with 1 tbsp of sugar until firm and thick.
- Gently fold the whipped cream into the mango purée. Cover and refrigerate until serving.
- Zest the lime and juice into a small bowl.
- In a large bowl, combine 150g of flour, half a bag of baking powder, 2 tbsp of sugar and a pinch of salt.
- In a second bowl, whisk the eggs. Add the buttermilk and whisk everything together until lots of bubbles start to form.
- Gently fold the egg mixture through the dry flour mixture and mix until a smooth batter forms. Stir in 1 tsbp of lime juice and two third of zest.
- In a large frying pan, heat the sunflower oil over medium-high heat.
- Pour the pancake batter in parts into the pan using a ladle. Fry about 3 or 4 pancakes at a time, for 1 - 2 minutes on each side.
- Remove from the pan and keep warm under aluminum foil.
- Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.
- Preheat the oven to 200°C.
- Bake the Easter buns and Viennoiserie in the oven for 6 - 8 minutes.
- In the meantime, squeeze the juice from the oranges.
- Divide the yogurt among four bowls and top with the raspberries.
- Drizzle with honey to taste.
- Fill the table with the Easter bread rolls, jam and yogurt bowls.
- Serve the pancakes in small stacks on 4 plates.
- Top with the mango cream, passion fruit and the rest of the mango cubes. Garnish with the lime zest.
- Pour the orange juice into glasses and serve the Viennoisserie on a serving platter.
Happy Easter!
