Budwig Cream

📝 Ingredients

• 150 g fromage frais
• 2 tsp rapeseed oil
• ½ very ripe banana (about 60 g)
• ½ lemon (for the juice)
• 30 g rolled oats
• 1 tbsp flaxseeds (10 g)
• 1 kiwi (about 75 g) + ½ apple (about 80 g)

🍴 Utensils

• Bowl
• Fork
• Small whisk
• Coffee grinder or mini chopper
• Knife

📖 Steps

1. Grind the flaxseeds for 10 seconds in a coffee grinder or mini chopper to a coarse powder: ground, they blend better into the cream and release their nutty flavour. Grind them at the last moment, as they go rancid quickly.
2. In the bowl, mash the half banana with a fork until completely smooth, with no lumps. Squeeze the half lemon and immediately pour the juice over the banana: it stops it turning brown and adds zing to the cream.
3. Add the fromage frais and rapeseed oil, then whisk vigorously for 1 minute until the oil disappears completely into a smooth, glossy cream. If there are still drops of oil on the surface, keep beating.
4. Stir in the oats and ground flaxseeds and mix well. Leave to rest for 2 to 3 minutes so the oats soak up the cream and soften slightly: the texture becomes silkier.
5. Meanwhile, peel the kiwi and dice it. Wash the half apple, remove the core and pips, then cut it into small dice, leaving the skin on for crunch.
6. Scatter the fruit over the cream just before serving and eat straight away: made in advance, the cream loses its silkiness and the fruit browns. For a finer texture, blitz the oats with the flaxseeds in the first step.