Summary

Ingredients

• 3 orange (s)
• 40 g cornstarch
• 75 grams sugar
• 200 g sour cream
• 4 banana (s) (mini bananas, á 60 g)
• 2 tablespoon lemon juice
• 2 tablespoon butter
• 1 tablespoon honey
• 2 tablespoon pistachios, chopped
• Orange (n) - stripes e.g. Decorate

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Instructions

1. Wash an orange, pat dry, rub off the peel. Squeeze all the oranges. Make up to 400 ml of juice with water. Mix 30 g starch with a little orange juice until smooth. Bring the rest of the juice, orange peel and sugar to the boil. Stir in the mixed starch, bring to the boil, stirring several times.
2. Stir sour cream (keep 4 teaspoons) into the cooled cream. Spread on dessert glasses and let set for about 2 hours.
3. Peel the bananas, cut in half lengthways. Drizzle with lemon juice. Mix the rest of the starch with a little water until smooth. Turn the banana halves in it and fry them in butter for about 1 minute until golden. Drizzle with honey and sprinkle with pistachios. Arrange 2 banana halves and a blob of sour cream on top of the orange cream. Garnish with orange julienne if you like.
4. Instead of mini bananas, you can also use very ripe normal bananas.