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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cantuccini a la Streyl Recipe

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This recipe for Cantuccini a la Streyl is from Chez BJ 25, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkt. Cantuccini
1 Dose Pfirsiche mit Saft
Cointreau (oder Grand Marnier)
150 g Naturjoghurt
1 Becher Sahne, geschlagen
200 g Creme Fraîche
3 Pkt. Vanillezucker
brauner Zucker, nach Geschmack
Directions:
Directions:
Brich die Cantuccini in kleine Stücke und gib diese in die Auflaufform. Gieße den Pfirsichsaft und den Cointreau darüber sodass die Kekse ziemlich feucht aber nicht matschig werden. Mische alle andere Zutaten (außer brauner Zucker) zusammen und decke die Cantuccini damit ab. Kühle mindestens 5 Stunden. Vor dem Servieren den braunen Zucker darüberstreuen.

 

 

 

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