Christmas Menu Part 4 – Cashew-Cinnamon Creme with mandarine compote
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
- Soak the cashew nuts in cold water for 2-3 hours or overnight
- Mix 300 ml milk with the vanilla, rice syrup, cinnamon and agar gar in a pan and bring to a boil
- Let cool in a cold bain-maire
- Drain the water from the nuts and add them to a high speed blender with the remaining ingredients (dates, 150 ml milk, maple syrup)
- Mix until very smooth, this can take up to 5 minutes and the creme will get hot
- Add the agar agar mixture until everything is smooth
- Pour into jars and put in the fridge
Compote:
- Peel the mandarines and cut them into pieces
- Caramelize the sugar in a pan and deglaze with the orange juice
- Add the remaining ingredients (except the starch and the alcohol is optional) and let simmer for 4-5 minutes
- Mix the starch with a bit of cold water until fully dissolved and add to the composite, bring to a quick boil
- Take out the cinnamon stick and star anise and serve with the creme - warm or cold