For the fruit cream, grate graham bread into crumbs and toast briefly without fat. Mix with sour cream and honey. Fold in the melon (or pear) cut into small cubes and sprinkle with almond slivers.
Serve immediately so that the bread does not soften.
Preparation Tip:
This crispy fruit cream is a delicious use of leftovers.
Related Recipes:
Sour Cherry Eggnog MuffinsFor the sour cherry eggnog muffins, mix the sugar with the margarine using a hand mixer until the mixture...
Horseradish Panna-Cotta with Sugar Melon and Lemon BalmFor the horseradish panna cotta with sugar melon and lemon balm, heat QimiQ, milk, sugar and vamille pulp to...
Grape Salad with Cheese SauceFor the grape salad with cheese sauce, wash the grapes and pluck them from the vines. If they are very large...
Snow FlurryFor the Schneegestöber recipe, first whip the cream with the cream stiffener until stiff and then mix with...
Almond Coffee PunchPrepare filter coffee for the almond coffee punch. Heat the milk in the coffee. Add amaretto and toasted...
Valentine CupcakesFor the Valentine’s cupcakes, beat the eggs, powdered sugar and vanilla sugar until foamy and then fold...
The Häberlins – Wild Ducks with Fig Red Cabbage1. the day before, quarter the cabbage, give away the thick stalks and cut the cabbage into narrow strips. Mix...
Cheddar Tomato ToastFor the cheddar tomato toast, preheat the oven to 200 °C. Place the cheddar on the bread and cut the cocktail...
Baden Cream CakeLight butter, for greasing Salt, groats, flour and light butter in the baking bowl form. Germ in lukewarm...
Cottage Cheese Mince RoastPeel and rinse carrots and make in about 10 min. Mix minced meat and curd cheese. Sauté diced onion in 10 g...