Crispy Cereal Bread with Apricots and Pistachio
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Pistachio ice cream, served with apricots and ricotta on crispy cereal bread.
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
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.