Cheese and pistachio dessert with Italian biscuits is suitable for company. I think it has a perfect balance between sweet and sour. This recipe is suitable for 4 people.
1/2 basket sweet strawberries, cleaned and divided into 4
The biscuit
2 tablespoons lemon oil
2 tablespoons lemon balm
80 g canistrelli (or other Italian biscuit)
Roughly chop canistrelli in a food processor or with a hand mixer. Mix it with lemon oil and lemon balsamic vinegar. Spread the mixture over a baking paper and bake them for about 5 minutes at 180 degrees. Let it cool and become deliciously crispy again.
The cheese and pistachio cream
90 g tracks
200 g mascarpone
2 tablespoons lemon oil
2 tablespoons lemon balm
60 g of milk
2 tablespoons finely grated organic lime peel
2 tablespoons lime juice
Stir together all the ingredients for the cheese and pistachio cream in a bowl.
Put half of the canistrelli in the bottom of 4 dessert glasses and spread half of the cream over the biscuits. Add the berries, then the rest of the cream and finally the rest of the biscuits. Garnish with a mint leaf and serve cheese and pistachio dessert with a cup of espresso and maybe an Italian dessert wine.
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