Cashew & date cream on a raspberry coulis

Cashew & date cream on a raspberry coulis

Total: 2 hr 50 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 555 kcal
, Fat: 30 g
, Carbohydrate: 63 g
, Protein: 14 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cashew & date cream

200 g cashew nuts
10 Medjool dates, pitted
4 dl soya drink
1 pinch Himalayan salt
2 tsp vanilla paste
¼ tsp cinnamon
2 tbsp maple syrup, as desired

Raspberry coulis

100 g Pro Montagna Himbeerkonfitüre
100 g raspberries, fresh or frozen, defrosted
3 tbsp water

Crunchy nut topping

100 g cashew nuts, finely chopped
50 g hazelnuts, finely chopped
4 tbsp maple syrup
1 tsp vanilla paste
¼ tsp cinnamon
¼ tsp Himalayan salt
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How it's done

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Cashew & date cream

Roast the cashew nuts in the oven for 10-15 mins. at 160 °C until lightly browned, remove and allow to cool. Place the cashew nuts and dates in a bowl and leave to soften in cold water for approx. 1 hr. Drain and place in a high-power blender with the soya milk, salt, vanilla paste and cinnamon, blend for 5-7 mins. until smooth and creamy. Add maple syrup as desired. Refrigerate the cream for at least 1 hr.

Raspberry coulis

In the meantime, bring the jam, raspberries and water to the boil over a medium heat, stir well, allow to cool.

Crunchy nut topping

To make the crunchy nut topping, combine the cashew nuts and hazelnuts with the maple syrup, vanilla paste, cinnamon and salt. Roast for 15-20 mins. at 160 °C until golden brown. Remove from the oven, allow to cool completely.

To serve

Before serving, spoon 2 tbsp of raspberry coulis into each of the 6 dessert glasses, stir the cashew & date cream well and spoon over the top (approx. 1/3 coulis, 2/3 cream). Garnish with the roasted nuts and serve. Break up the nuts a little with your fingers to create a crumble effect.

Good to know
Tip: Store the rest of the roasted nuts in a sealed jar and sprinkle over muesli, yoghurts or salads.

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