Tonka cream

Name: Tonka cream
Prep time: 60 min
Total time: 540 min
Yield: 4
Ingredients: 4 tbsp agave syrup; 80 g sugar; ½ tsp vanilla paste; 1 ½ dl oat drink; 200 g cashew nuts; 2 ½ dl tangerine juice; ½ tsp tonka beans; a little cinnamon; 1 pinch salt; 1 tsp cinnamon; 1 ½ dl Moscato d'Asti

Vegan desserts

Total: 9 hr | Active: 1 hr

vegan, lactose-free

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We love this cashew cream with its surprising sweet tonka bean note. It's intended as a dessert, however there's nothing to stop you enjoying it for breakfast. The tangerine syrup gives it a unique appeal. Tip for coffee lovers: Instead of 2 tbsp of water, you can add 2 tbsp of espresso to the cream for a truly heavenly flavour!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Cashew nuts
200 g	cashew nuts
	water

Tonka cream
1 ½ dl	oat drink or other vegan milk
4 tbsp	agave syrup
2 tbsp	water
½ tsp	tonka bean, finely grated
a little	cinnamon
1 pinch	salt

Syrup
2 ½ dl	tangerine juice
1 ½ dl	Moscato d'Asti
1 ½ dl	water
80 g	sugar
1 tsp	cinnamon
½ tsp	vanilla paste

Serve
a little	cinnamon

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.

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