Ingredients and Weight:
- Cashews: 300 grams
- Whipping Cream: 200 ml
- Refined Sugar: 100 grams
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
- Strawberries or Blueberries: 150 grams (for topping)
Preparation Time:
- Preparation Time: 45 minutes (includes soaking and chilling time)
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the cashews in warm water for about 30 minutes to an hour to soften them.
- Drain the water and add the cashews to a blender or food processor.
- Blend the cashews into a smooth paste, adding a little water if necessary.
- Add the whipping cream, sugar, vanilla extract, and salt to the blender and blend again until well combined and creamy.
- Transfer the mixture to a saucepan and cook over low heat for about 5 minutes, stirring continuously. The mixture should thicken slightly.
- Remove from heat and let cool completely in the refrigerator.
- Serve in small bowls or glasses topped with fresh strawberries or blueberries.
Nutritional Information:
(Per serving: Assuming 8 servings)
- Calories: Approx. 400 calories per serving (based on the ingredients listed)
- Fat: Approx. 25 grams
- Carbohydrates: Approx. 35 grams
- Protein: Approx. 5 grams
Dish Characteristics:
- Vegan-friendly dessert with a rich and creamy texture.
- The combination of cashew cream and fresh fruit provides a sweet and refreshing taste.
- The dish is easy to customize with different fruits or flavors.
User Comments:
- "This dessert was so creamy and delicious! The perfect ending to a heavy meal."
- "I love how easy it is to make this dessert at home. It tastes just like a five-star dessert!"
- "The combination of cashew cream and fresh strawberries was amazing! Will definitely make this again."
Special Precautions and Tips:
- Soaking the cashews is crucial for achieving a smooth and creamy texture.
- Adjust the sugar quantity according to your preference.
- For a more authentic five-star hotel experience, use high-quality vanilla extract and fresh fruit toppings.
