in Dessert Recipes, Italy

English soup

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Ingredients for 4 servings:

  • 100 g cantuccini
  • 125 g blueberries (blueberries)
  • 1 nectarine(s)
  • 2 tbsp lime juice
  • 300 ml milk
  • 1 pack of cream powder, vanilla
  • 8 tbsp liqueur (almond liqueur)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with berries and nectarines, Italian dessert

Roughly chop the cantuccini. Wash the blueberries and nectarine. Cut the nectarine into wedges and mix with the lime juice. Whisk the milk and cream powder until creamy (according to package instructions). Divide 1/3 of the cantuccini crumbs between 4 dessert glasses. Pour 1 tablespoon of liqueur over each. Spread 1/2 of the cream over the crumb layer and then 1/2 of the fruit on top. Spread another 1/3 of the crumbs over the fruit and drizzle with the remaining liqueur. Spread the remaining cream over the crumbs and garnish with the remaining fruit and cantuccini crumbs. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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