About this Recipe
Light Italian lemon dessert with pistachio spread, fresh fruits and cold pressed extra virgin olive oil. Serves 2
Ingredients
Preparation
Step 1: Prepare the Lemon Cream — Whisk together the coconut cream, lemon zest, lemon juice, and icing sugar until smooth and light. Chill in the refrigerator for 15 minutes.
Step 2: Prepare the Pistachio Base — Mix the pistachio spread with a splash of cold pressed olive oil until smooth and pourable. Set aside.
Step 3: Plate the Dessert — Spoon a generous swirl of pistachio spread onto each serving plate. Place a scoop or mould of the lemon cream on top.
Step 4: Add the Fresh Fruits — Top with a handful of fresh mixed berries — raspberries, blueberries, and strawberries.
Step 5: Finishing — Drizzle with cold pressed extra virgin olive oil. Add a sprig of fresh lavender or mint for garnish. Serve immediately chilled.
