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Home Italian Cookie With Pistachios

Melrose Creams Recipe

Ingredients

How to make it

  • Drain the juice from the pineapple and cut each ring into six equal sized pieces. Purée the apricots in a blender or food processor or rub them through a sieve (strainer).Whisk the double/whipping cream until it is softly peaking, then stir in the cut cherry pieces. Then slowly whisk in the apricot purée until it is blended with the cream.Divide the pineapple pieces between six small dessert glasses and spoon the apricot cream over them. Chill.Before serving, pour over a thin layer of chilled single cream and sprinkle with the grated chocolate.

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The Cook

angelarmck Scotland, Uk

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