AuthorToscane DI GustoCategoryCakes, Cookies, Desserts, Gintonic recipes
Soak the dried blueberries in Zen 21/12 gin and half a glass of water for at least 30 minutes.
Chop the shelled almonds quite finely.
Add the coconut flour and sugar to the chopped almonds.
Blend half of the soaked blueberries and add them to the mixture along with the whole blueberries. For an even more delicious flavor, add the soaking water.
Spread the almond, blueberry, and coconut flour mixture onto a rectangular sheet of pastry.
Lay another sheet of pastry on top and roll up.
Bake at 180°C (350°F) for about 1 hour.
Cut the roll into slices and decorate with the glaze.
Blend everything until you obtain a creamy mixture, leave to rest for a few minutes in the fridge.
Add the Zen 21/12 gin together with the icing sugar until you obtain a creamy consistency.
Fill the tomatoes with rice and prawns and use the spread to decorate, enjoy your meal!
Ingredients
Directions
Soak the dried blueberries in Zen 21/12 gin and half a glass of water for at least 30 minutes.
Chop the shelled almonds quite finely.
Add the coconut flour and sugar to the chopped almonds.
Blend half of the soaked blueberries and add them to the mixture along with the whole blueberries. For an even more delicious flavor, add the soaking water.
Spread the almond, blueberry, and coconut flour mixture onto a rectangular sheet of pastry.
Lay another sheet of pastry on top and roll up.
Bake at 180°C (350°F) for about 1 hour.
Cut the roll into slices and decorate with the glaze.
Blend everything until you obtain a creamy mixture, leave to rest for a few minutes in the fridge.
Add the Zen 21/12 gin together with the icing sugar until you obtain a creamy consistency.
Fill the tomatoes with rice and prawns and use the spread to decorate, enjoy your meal!