Express dessert with skir and nectarines

Ingredients

• 200 g Skir bio (300 laitiers) (Creamy fresh cheese, kept refrigerated)
• 2 pièces Nectarines (Firm, cut into large wedges)
• 1 c. à soupe Miel (To caramelize the fruit)
• 2 c. à soupe Huile d'olive fruitée (1 c. à soupe for the pan, 1 c. à soupe as final drizzle)
• 50 g Spéculoos (Ground into fine powder then mixed with oil and water to form a crumble)
• 2 c. à soupe Pistaches concassées (Unsalted, for crunch)
• 2 c. à soupe Eau (To moisten the crumble)
• 1 c. à café Zeste de citron vert (Fresh, to add freshness)

Instructions

1. Prepare the ingredients

   Wash the nectarines, dry them and cut into large wedges. Keep the skir chilled, take out the honey, olive oil, lime zest and the rest of the ingredients.

   Time: PT5M

2. Prepare the crumble

   Crush the speculoos into a fine powder, add 1 c. à soupe olive oil, 2 c. à soupe water and the crushed pistachios. Mix until you obtain a sandy texture that holds when pressed.

   Time: PT5M

3. Form the skir quenelles

   Place two tablespoons of skir in the bowl, shape quickly with two spoons to obtain two small round quenelles. Keep chilled.

   Time: PT5M

4. Caramelize the nectarines

   Heat 1 c. à soupe olive oil in the pan over medium‑high heat. Add the nectarine wedges, drizzle with one tablespoon of honey and cook 5‑6 minutes, turning them until golden and lightly caramelized.

   Time: PT6M

   Temperature: 180°C

5. Plate the dessert

   Place the two skir quenelles in the center of each plate. Surround with warm nectarines, sprinkle the speculoos crumble, add the lime zest and finish with a drizzle of fruity olive oil. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g