Summary

Ingredients

• 1 mango (s), ripe, leftovers
• 2 Williams-Christ pear (s), ripe, remains it
• 2 kiwi (s), green, remnants it
• 1 Viennese floor, leftovers from cutting out
• 250 ml milk
• 1 packet cake cream (vanilla)
• 125 g butter

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Instructions

1. Cut the leftover fruit into small cubes and mix together. Melt the butter and let it cool. Whip the milk with the cake cream. Add the butter and whip for another minute. Mix the cream with the fruit.
2. Roughly crumble the leftovers from the Viennese soil. Briefly toast the crumbs in a pan and add to the fruit cream just before serving.
3. Pour the fruit cream into dessert bowls, decorate and serve.