Crispy Cereal Bread with Apricots and Pistachio

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Pistachio ice cream, served with apricots and ricotta on crispy cereal bread.

Ingredients

Mövenpick Pistachio

For 4

280 g ricotta
60 g halved pistachio nuts
2 teaspoons sugar
1 teaspoon pistachio oil
4 wholegrain crisp breads
12 large fresh apricots or apricots in syrup, cut into quarters
Sichuan pink peppercorns
8 large scoops of Mövenpick Pistachio

Preparation

Plating:
Mix the ricotta with the pistachios and add the sugar and pistachio oil.
Spread the mixture on the crisp cereal bread.
Place the apricot quarters on top.
Arrange on a plate and sprinkle with Sichuan peppercorns.
Serve with scoops of ice cream.