Vanilla and Citrus Fruit Cream

with pistachios
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Vanilla and Citrus Fruit Cream
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Health Score:
72 / 100
30 min.
ready in 1 hr 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie647 cal.(31 %)
Protein16 g(16 %)
Fat39 g(34 %)
Carbohydrates48 g(32 %)
Sugar added20 g(80 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.9 μg(10 %)
Vitamin E3.6 mg(30 %)
Vitamin K18.1 μg(30 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate102 μg(34 %)
Pantothenic acid2.2 mg(37 %)
Biotin24.3 μg(54 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C116 mg(122 %)
Potassium858 mg(21 %)
Calcium279 mg(28 %)
Magnesium88 mg(29 %)
Iron4.1 mg(27 %)
Iodine18 μg(9 %)
Zinc2.3 mg(29 %)
Saturated fatty acids17.5 g
Uric acid46 mg
Cholesterol354 mg
Complete sugar46 g


4 sheets white gelatin
1 Vanilla bean
4 medium sized egg yolks
80 grams sugar
1 pinch salt
2 Tbsps Rum
350 milliliters milk
30 grams Shredded coconut
80 grams Pistachio
1 Lime
2 Oranges
2 pink Grapefruit
150 milliliters Whipped cream
as desired, grated Orange peel (for decoration)
How healthy are the main ingredients?
Whipped creamsugarPistachiosaltLimeOrange

Preparation steps


Soak the gelatin for 5 minutes in cold water. Slice the vanilla pod lengthwise and scrape out the seeds.

Combine the vanilla seeds with the egg yolks, 60 grams of sugar (approximately 2 ounces), the salt and 1 tablespoon of rum and mix well in a bowl.


Heat the milk slowly with the vanilla pod and then remove the pod. Beat gradually into the egg mixture.

Squeeze the excess water from the gelatin sheets and dissolve with the remaining rum over moderate heat. Stir the gelatin into the vanilla mixture and refrigerate until it starts to gel (check after about 40 minutes, if it is still liquidy, cool further, but check every 5-10 minutes).


Toast the shredded coconut until lightly browned and transfer to a plate. Chop the pistachios.

Squeeze the juice from the lime and mix with the remaining sugar. Peel and fillet the oranges and grapefruits, setting some segments aside for the garnish. Mix the rest with the sugared lime juice.


Whip the cream until stiff and fold into the vanilla cream.

Divide the citrus fruit segments between serving glasses, shower with the grated coconut and spread the cream on top. Garnish with the remaining citrus fruit and shower with pistachios.

Serve decorated with orange zest.