Pumpernickel with Nut Cream
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Ingredients
for
4
- Ingredients
- 20 Pumpernickel rounds
- 1 Orange
- 150 grams Sour cream
- 100 grams cream cheese
- 80 grams ground Shelled pistachio
- salt
- peppers
- 10 Pistachio (halved)
- 4 Tbsps scallions
Preparation steps
1.
Cut 10 pieces of pumpernickel with a round cookie cutter and then cut 10 smaller circles. Rinse the orange in hot water, remove the peel with a peeler and make small decorative pieces, like a heart of cloverleaf. Squeeze out the juice. For the cream, stir the sour cream with the cream cheese and 2 tablespoons of orange juice and mix until smooth.
2.
Stir the pistachios into the cream and season with salt and pepper. Place the pumpernickel on a board and squeeze the cream on top with an icing tool. Place the small piece of pumpernickel on top of the large piece of pumpernickel. Serve garnished with orange decoration, pistachio halves and chopped chives.
