Crispy Cereal Bread with Apricots and Pistachio
Pistachio ice cream, served with apricots & ricotta on crispy cereal bread.
280 g ricotta
60 g halved pistachio nuts
8 cc sugar
4 cc 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 apricots cut into quarters and then the mix on the slices. Sprinkle with Sichuan peppercorns and place the whole on a dish. Serve with scoops of ice cream.