Ice Fruit Crempita

Preparation steps

• Separate the necessary ingredients,
• Wash the lemon well with warm water and a sharp sponge,
• so grate it.
• Leave the puff pastry and butter at room temperature to soften.
• Peel a banana and a kiwi and cut it into thin slices.
• put the bananas in a deeper plate and pour over the lemon juice
• and place the kiwi on another plate and set aside.
• Pour 1/2 liter of milk and sugar into a deeper bowl
• stir, then place on a hot plate at the highest temperature to boil.
• In a large bowl, whisk the pudding with 2.5 dcl of milk
• Remove the milk from the hob and pour the whipped pudding into the milk, stirring constantly.
• Now lower the hob temperature to moderate,
• return the pudding syrup and cook, stirring constantly,
• until they start making bubbles.
• Remove from the heat and allow to cool.
• Preheat the oven to 200 degrees C
• While the cream is cooling, bake the crust.
• Take a mold, sprinkle the worktop with flour
• so take one leafy bark,
• sprinkle it on top with flour
• so roll it out with a rolling pin according to the mold on which you will bake it.
• Place the crust on an inverted mold or baking sheet
• so prick it well with a fork
• and let the sides of the crust always fall a little over the sides of the tray
• because the crusts will pick up during baking.
• Put the crust in a preheated oven and bake for about 5 minutes.
• Meanwhile, prepare the second crust
• so as soon as one crust is done put the other to bake.
• Take a clean tablecloth and put crusts on it to cool a bit.
• Choose a crust to put on top and cut it with a sharp knife
• the way you would cut and stake later.
• Do not move the cut bark.
• Now whisk the butter and grated lemon zest with a mixer
• so add it spoon by spoon to the chilled pudding
• and stir all the time with a mixer until you get a creamy mass.
• Take the tray on which you will hold the stake and put the crust (the one healed)
• and coat it with half the cream
• so arrange a row of kiwis, a row of bananas and coat with the other half of the cream.
• Now carefully arrange the sliced ​​crust, in order.
• Whip the sweet sour cream and add sugar to taste.
• Decorate the cake.
• put the fruit crepe in the fridge
• and let it stand for 1-2 hours before serving.
• Your treat is ready