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

• 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

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