How many servings do you want to prepare?
This summery melon dessert with crispy, gluten-free cantuccini is a wonderfully light highlight for warm days. The combination of fresh melon, creamy yogurt and sour cream, and crispy cantuccini is simply divine. Crispy KOMEKO KUCHENGLÜCK Cantuccini provides a perfect interplay of sweetness, freshness and crunch.
#gluten-free
#vegetarian
#Summer
Ingredients
For the Cantuccini:
-
50
g marzipan paste (grated)
-
250
g
KOMEKO KUCHENGLÜCK
-
1
tsp baking powder
-
2
eggs (size L)
-
150
g sugar
-
1
tsp grated lemon zest
-
1
tsp ground vanilla
-
25
g soft butter
-
1
Pinch of salt
-
90
g almonds
-
100
g cranberries
For the cream:
-
150
g sour cream
-
150
g natural yogurt
-
1
tsp lemon juice
-
2
tbsp icing sugar
Miscellaneous:
-
Melon (2 varieties of your choice)
Preparation
- Prepare the cream:
Mix sour cream with yogurt, lemon juice and powdered sugar, then chill. - Grate the marzipan:
Coarsely grate the marzipan on a grater. - Make the dough:
Mix KOMEKO KUCHENGLÜCK with baking powder. Combine eggs with sugar, lemon zest, vanilla, butter, salt, marzipan and flour mixture to form a crumbly dough. - Add nuts & fruit:
Continue kneading the dough with your hands, incorporating almonds and cranberries. - Shape and let rest:
Divide the dough, form several strands (approx. 25 cm) and let them rest in the refrigerator for about 1 hour. - Bake:
Preheat oven to 180°C (350°F) using conventional oven setting (top and bottom heat). Bake strands for 25–30 minutes, remove from oven and let rest for 5–10 minutes. - Cut the cantuccini:
Reduce oven temperature to 150°C, cut the dough into 1.5–2 cm wide slices and roast for another 25–30 minutes. Let cool completely. - Layered desserts:
Cut the melon into pieces, roughly chop the cantuccini and layer both alternately with the cream in dessert glasses.
glutenfrei vegetarisch Sommer
