This recipe didn't quite work out as I'd expected but with 6 people coming to dinner I had to improvise. As fortune would have it, I think the end result was better than my original plan. A more modern take on a traditional dish.
300 ml peach juice
2 gelatin leaves soaked in cold water for 5 minutes to soften
1 tsp lemon juice
200 grams strawberries, washed and sliced
125 grams blueberries
½ cup pistachio nut
1 tbs maple syrup
6 circles pandoro, cut approx 1 cm thick 6 cm in diameter
6 tbs Greek yoghurt
Soak the gelatine leaves in cold water for 5 minutes.
In a small fry pan heat the pistachios with the maple syrup. Stir until the maple syrup completely cooks onto the pistachios. Set aside to cool
Makes 6 servings
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