John Myers
Cashew, Medicinal Berry, Coconut
The perfect cashew, medicinal berry, coconut recipe with a picture and simple step-by-step instructions.
- 200 g Pure cashew butter
- 3 g Agar Agar. (Agazoon)
- 60 ml Milk
- 400 ml Sweet cream
- 1 tsp Nutella
- 600 g Sugar
- 2 packet Vanilla sugar
- 1 Can Coconut milk
- 50 ml Coconut liqueur
- 400 g Flour
- 250 g Butter
- 400 g Blueberries
- 1 Pc. Apple
- 150 g Dark chocolate
- 150 g Milk chocolate
- 20 g Ginger
- 30 g Cashew
- Pimento
- Salt
- Mix cashew puree with 300 ml milk, 200 ml sweet cream, 150 g sugar and 1 bag of vanilla sugar and the Nutella. Mix in 3 g agar agar, bring to the boil, pour into molds and place in the freezer to “iron”.
- For the coconut ice cream, mix the coconut milk, 300 ml milk, 200 ml cream, 150 g sugar, 1 bag of vanilla sugar and the coconut liqueur and prepare in an ice cream machine.
- For the ginger chocolate, melt the two types of chocolate. Dice the ginger and fold in. Season with allspice, cumin and salt. Smooth on greaseproof paper and cut into lozenges when it is slightly hardened.
- Caramelize the cashew nuts with cumin, allspice and a little curry.
- For the blueberry sauce, simmer the blueberries with 3 teaspoons of sugar and a little water for about 2 hours. Then rub through a sieve.
- For the crumble cakes, mix 250 g butter, 250 g sugar and 400 g flour. Lay out pieces of approx. 15 x 10 cm on aluminum foil. Cut the apple into sticks. Place the apple sticks in the middle of the dough plates and fold in the protruding dough all around. Then wrap with aluminum foil and roll into round, elongated “candies”. Bake in the oven for 25 minutes at 200 ° C.
Facebook Comments