Parfait with Fresh Raspberries and Cashew Cream
Baking and Desserts • European
Description
Parfait with Fresh Raspberries and Cashew Cream
Ingredients
- Macadamia Nuts 1 cup
- White Beans 1 piece
- Meyer Lemon Juice 1 tablespoon
- Coconut Milk 1 tablespoon
- Maple syrup 5 tablespoons
- Raspberry leaves 20 oz
Step-by-Step Guide
Step 1
Soak the cashews in cold water and leave them overnight. Drain the water. Split the vanilla bean lengthwise. Use the tip of a knife to scrape out the black, oily vanilla seeds from the bean halves. Transfer the nuts to a blender, add 0.5 cup of warm water, coconut oil, maple syrup, and lemon juice. Add the vanilla seeds. Blend until you achieve a thick, smooth cream.
Step 2
Transfer the cream to a deep glass and refrigerate for one to two hours.
Step 3
Distribute the fresh raspberries into deep glasses, top with a generous spoonful or two of the chilled nut cream, and serve.
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