Tonka cream
Ingredients
for 4 person
200 g | cashew nuts |
water |
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 |
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 |
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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