French🍰 Sweets & drinks

Skyr with Roasted Honey Nectarines and Speculoos Crumble

Name: Skyr with Roasted Honey Nectarines and Speculoos Crumble
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 nectarines; 2 tbsp liquid honey (acacia or lavender); a pinch fleur de sel; 100 g speculoos; 4 skyr, plain; 1 lime; 2 tbsp unsalted pistachios, crushed; ~3 tbsp fruity olive oil

⏱ 25 min🍽 Serves 4

A light and quick summer dessert combining creamy skyr, honey-roasted nectarines, and crispy speculoos crumble. A drizzle of fruity olive oil and lime zest adds a fresh, original twist to this textured, protein-rich treat.

High-proteinLow-cal

Adapted from a video by Hervé Cuisine

Dessert frais et rapide d’été : skyr, nectarines au miel, et spéculoos

Watch on YouTube

Ingredients

nectarines4
liquid honey (acacia or lavender)2 tbsp
fleur de sela pinch
speculoos100 g
skyr, plain4
limezest only1
unsalted pistachios, crushed2 tbsp
fruity olive oilto taste, for drizzling~3 tbspest.

Steps

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1
Cut the nectarines into large quarters, choosing firm ones to maintain their texture during cooking.
2
Add olive oil to a skillet over medium heat. Place the nectarine quarters in the pan, drizzle with honey, and cook for 5–6 minutes until golden and tender.
3
Prepare the speculoos topping: either crush the cookies into crumbs, or blend into a powder. For crumble: mix 1 tbsp olive oil and 2 tbsp water with the ground speculoos, then bake at 180°C (350°F) for 15 minutes until crispy. Or simply use broken cookie pieces.
4
Spoon the skyr into the center of each plate or bowl, forming a quenelle shape using two tablespoons.
5
Arrange the warm roasted nectarines around the skyr and drizzle a little of the pan sauce around them.
6
Scatter the speculoos crumble or powder, crushed pistachios, and lime zest over the top.
7
Finish with a light drizzle of fruity olive oil for an original, sophisticated touch.

Skyr with Roasted Honey Nectarines and Speculoos Crumble

Ingredients

Steps

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