Cold fruit soup with buttermilk yogurt cream

Ingredients for 8 servings:

• 3 apples
• 2 bulb(s)
• 3 kiwis
• 1 banana(s)
• 3 nectarines
• 1 pinch of salt
• 200 ml dry white wine
• 750 ml fruit juice of your choice
• 3 dashes lemon juice (seasoning)
• 1 small cinnamon stick(s)
• 1 packet of vanilla pudding powder
• 250 ml buttermilk
• 500 g natural yogurt (1.5% fat)
• 1 packet of vanilla sugar
• 1 vanilla pod(s)
• some liquid sweetener or powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Very refreshing for hot days. Firmer fruits are particularly suitable.

Peel and dice the fruit, and place it in a saucepan. Mix well, sprinkle with a pinch of salt, pour over a little cold white wine (200 ml) and 2 dashes of lemon juice and seasoning, then pour over the fruit juice until almost covered. Add a small cinnamon stick, simmer everything together for 15 minutes, then let it steep for an hour. Strain the fruit through a sieve, reserving the liquid. Discard the cinnamon stick. Measure out 200 ml of the liquid and stir it into the custard powder until smooth, until no lumps remain. Bring the remaining liquid to a boil in a saucepan. Stir in the stirred custard powder and simmer gently for 4 minutes. Pour over the fruit mixture and chill for about 2 hours. Mix together the buttermilk, yogurt, vanilla sugar, 1 dash of lemon juice and seasoning, and the scraped seeds of a vanilla pod. Season to taste with liquid sweetener (or powdered sugar). Chill. Serve with the fruit mixture. Garnish with mint.