Parfait with Fresh Raspberries and Cashew Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
6
🍽️ Servings
3
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 - 21.2 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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