Brunch box | Easter | Sweet BE
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Brunch box | Easter | Sweet BE

Brunch box | Easter | Sweet BE

4p | with mango whipped cream, yogurt bowls and Viennoiserie

Labels:
Recept
Allergenen :
Melk (inclusief lactose)
Tarwe
Eieren
Gluten
Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd1 uur
oventijd1 uur
NiveauMakkelijk

Ingredienten

/ Voor 2 personen
Mango

1 stuk(s)

Mango

Passievrucht

1 stuk(s)

Passievrucht

Slagroom

200 ml

Slagroom

(Bevat Melk (inclusief lactose))

Limoen

1 stuk(s)

Limoen

150 gram

Tarwebloem

(Bevat Tarwe Kan bevatten Gluten)

Bakpoeder

8 gram

Bakpoeder

(Bevat Tarwe Kan bevatten Eieren, Gluten, Lupine, Melk (inclusief lactose), Soja)

Ei

2 stuk(s)

Ei

(Bevat Eieren)

200 ml

Biologische boeren karnemelk

(Bevat Melk (inclusief lactose))

Bio yoghurt Griekse stijl

500 gram

Bio yoghurt Griekse stijl

(Bevat Melk (inclusief lactose))

Frambozen

125 gram

Frambozen

Bosbessenjam

60 gram

Bosbessenjam

Handsinaasappel

6 stuk(s)

Handsinaasappel

Viennoiserie

240 gram

Viennoiserie

(Bevat Eieren, Gluten, Melk (inclusief lactose), Soja, Tarwe)

Seizoensbroodje

8 stuk(s)

Seizoensbroodje

(Bevat Tarwe Kan bevatten Mosterd, Noten, Sesamzaad, Soja, Eieren, Gluten, Melk (inclusief lactose))

Zelf toevoegen

3 el

Suiker

½ tl

Zout

1 el

Zonnebloemolie

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Voedingswaarden

Energie (kJ)10249 kJ
Energie (kcal)2450 kcal
Vetten91.2 g
waarvan verzadigd50.6 g
Koolhydraten313.1 g
waarvan suikers111.7 g
Vezels28.7 g
Eiwitten70.3 g
Zout7.4 g

Benodigdheden

Staafmixer
Mixer
Kom
Grote kom
Kleine kom
Hapjespan of grote koekenpan
Aluminiumfolie
Pollepel
Bord

Instructies

1
  • 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. 
2
  • 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.
3
  • 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.
4
  • 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. 

 

5
  • Divide the yogurt among four bowls and top with the raspberries. 
  • Drizzle with honey to taste. 
Serve Easter brunch
6
  • 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!