Ingredients
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 nuts
Tonka cream
Syrup
Serve
How it's done
Cashew nuts
Place the cashew nuts in a bowl, cover with water and soak for approx. 8 hrs. or overnight. Drain the cashew nuts and place in a blender.
Tonka cream
Add the oat milk, agave syrup, water, tonka bean, cinnamon and salt to the cashew nuts in the blender, puree for approx. 1 min. to create a smooth cream.
Syrup
Place the tangerine juice, Moscato, water, sugar, cinnamon and vanilla paste in a pan, bring to the boil, turn down the heat, reduce to a syrupy consistency over a medium heat for approx. 45 mins. While still boiling hot, pour the syrup into a clean, warm bottle and fill to just below the rim, seal immediately, leave to cool.
Serve
Plate up the tonka cream, drizzle with a little syrup, dust with cinnamon.
| Shelf life: | Store the syrup in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly. |
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