INGREDIENTS

• Ingredients:
• 150g butter or oat biscuits (3 for decoration)
• 200g whipped cream
• 1 lime, unwaxed
• Buttermilk Cream:
• 300ml whole milk
• 1 packet of vanilla custard powder
• 1 vanilla bean
• 4 tablespoons agave syrup
• 100ml buttermilk
• 250g mascarpone
• Passion Fruit Sauce:
• 12 passion fruit (100ml juice)
• 2 oranges (200ml juice)
• 1 tbsp cornstarch
• 2 tbsp brown sugar

HOW TO MAKE IT

1. Preparation:
2. First put the cookies in a freezer bag and chop with a rolling pin or small pot to a fine crunch. Distribute directly to four glasses. Keep some of the cookies for the decoration.
3. Stir the vanilla pudding powder in a small bowl with 6 tablespoons of the milk until smooth. Pour the remaining milk into asmall saucepan, carefully scrape out the vanilla pod, add the vanilla pulp and bring the milk to the boil. Remove the pot from the heat and stir in the mixed pudding powder with a whisk. Then cook again briefly while stirring. Then pour into a mixing bowl and let cool a little. But not too long, as the pudding should not solidify.
4. Stir the agave syrup, buttermilk and mascarpone into the custard. Set aside the buttermilk cream.
5. Then halve the 12 passion fruits, remove the pulp with a spoon and pass through a sieve. Collect the fruit juice until it is 100ml. The seeds can be stirred back into the passion fruit sauce later. Squeeze out the juice of about two oranges, it should yield 200ml of juice. Put the passion fruit juice and the orange juice in a saucepan with the brown sugar. Stir the cornstarch into a small cup with a little of the fruit juice until smooth. Bring the remaining fruit juice to the boil while stirring. Add the cornstarch and simmer for 1 minute, stirring. Now let the passion fruit cool the sauce. If you like, you can now add the cores again.
6. Finally, beat the whipped cream until stiff. To fill each glass, add some buttermilk cream to the cookie crunch. Then passion fruit sauce, then buttermilk cream again and passion fruit sauce again. Top with whipped cream and decorate with some retained sauce and biscuits. Finally, grate some lime zestand refrigerate until serving.