Christmas Menu Part 4 - Cashew-Cinnamon Creme with mandarine compote

4 servings·VEGAN

Vegan cashew-cinnamon creme with mandarine compote in a glass, garnished with a cinnamon stick

Ingredients

300 ml plant based mik (e.g. oat + 150 ml milk)
2 Tsp vanilla extract or pulp of 1 vanilla pod
2 Tsp rice syrup
1 1/2 - 2 Tsp cinnamon
1 Tsp Agar Agar
200 gr cashews
2 dates
2 Tbsp maple syrup

Compote

50 gr raw cane sugar
2 mandarines
1 star anis
1 cinnamon stick
100 ml freshly squeezed orange juice
1 Tsp starch
optional: 1 splash citrus vodka or orange liqueur

Instructions

1.Soak the cashew nuts in cold water for 2-3 hours or overnight
2.Mix 300 ml milk with the vanilla, rice syrup, cinnamon and agar gar in a pan and bring to a boil
3.Let cool in a cold bain-maire
4.Drain the water from the nuts and add them to a high speed blender with the remaining ingredients (dates, 150 ml milk, maple syrup)
5.Mix until very smooth, this can take up to 5 minutes and the creme will get hot
6.Add the agar agar mixture until everything is smooth
7.Pour into jars and put in the fridge

Compote:

1.Peel the mandarines and cut them into pieces
2.Caramelize the sugar in a pan and deglaze with the orange juice
3.Add the remaining ingredients (except the starch and the alcohol is optional) and let simmer for 4-5 minutes
4.Mix the starch with a bit of cold water until fully dissolved and add to the composite, bring to a quick boil
5.Take out the cinnamon stick and star anise and serve with the creme - warm or cold

Notes

Tip from my kitchen: don't forget to soak the cashews in good time – it is easiest the evening before. Blend the mixture really long in a good high-speed blender, then the creme turns wonderfully velvety. If you like, add a splash of orange liqueur to the compote. The creme keeps well when made a day ahead and chilled, so dessert is served in no time on the day itself.