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Cupolotto with raspberries and pistachio: a delicious and nutritious breakfast

Cupolotto with raspberries and pistachio: a delicious and nutritious breakfast

Discover the delights of this Raspberry and Pistachio Cupolotto, a healthy breakfast that combines flavored oat flour, fresh raspberries and a hint of lemon, topped with pistachio cream. This delicious dish is not only a treat for the taste buds, but also a nutritious start to the day.

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Why you'll love it: If you're looking for a breakfast option that's both indulgent and packed with health benefits, this Cupolotto is perfect. The combination of sweet raspberries and rich pistachios is not only tasty, but also offers a good mix of fiber, vitamins and antioxidants. Plus, its attractive appearance makes it a pleasure to wake up to.

Perfect occasion: This Cupolotto is ideal for a leisurely weekend breakfast, a special occasion like Mother's Day Brunch, or any other day you want to start with something special. It is also ideal for serving to guests who enjoy a meal that is as beautiful as it is tasty.

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Decorating Tips: replaces the word nice with empty enhance the visual appeal, garnish your Cupolotto with a few whole raspberries, a sprinkle of crushed pistachios and a drizzle of honey or maple syrup for added sweetness. Edible flowers could also add a pretty touch, making the dish even more impressive.

  • Ingredients:
    • 50g flavored oat flour
    • 100g of vegetable milk
    • 70g of water
    • 70g raspberries
    • Sweetener to taste (if using unsweetened oat flour)
    • A few drops of lemon juice
    • Pistachio cream mixed with yogurt for garnish
  • Instructions:
    1. In a saucepan, mix the oat flour, vegetable milk, water, raspberries, sweetener and a few drops of lemon juice. Cook over medium heat until the mixture thickens into a slurry.
    2. Line a small bowl with plastic wrap.
    3. Pour three-quarters of the raspberry-oat mixture into the lined bowl.
    4. Pour the yogurt mixed with the pistachio cream into the center of the oat mixture.
    5. Cover the pistachio filling with the remaining raspberry-oat mixture, making sure it is completely sealed.
    6. Refrigerate overnight to allow the flavors to meld and the Cupolotto to set.
    7. In the morning, invert the Cupolotto onto a plate, remove the plastic wrap and serve chilled.
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Enjoy your Raspberry and Pistachio Cupolotto, a delicious concoction that promises to become your new favorite breakfast!

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