Veiled strawberry girls with blueberries are a delicious twist on the traditional dessert of veiled peasant pies.
200 g strawberries
50 g blueberries
1 lime (juice and peel)
2 ss melis
4 tbsp vanilla whipped cream
12 tablespoons caramelized nuts, coarsely chopped
Rinse the berries, cut the strawberries into small cubes and mix with the icing sugar, grated lime peel (green only) and juice. Let the berries marinate for a minimum of 15 minutes.
2 dl sugar
1 dl coarsely chopped walnuts
1 dl coarsely chopped almonds
1 dl coarsely chopped pistachios
1 dl coarsely chopped hazelnuts
1 pinch finely crushed flaxseed salt
Melt the sugar of the caramelized nuts into golden caramel in a frying pan. Remove the pan from the heat, stir in the nuts and mix well. Pour the mixture over a baking tray with baking paper and sprinkle with a little crushed flaxseed salt. Spread the nuts outwards with two forks. When they are completely cooled, they break into pieces.
Divide the berries into portions, place 1 tablespoon of kesam in each and sprinkle with nuts.
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