Blackberry And Vanilla Bean Custard Parfait
Published August 6, 2002
- Total Time
- 45 minutes plus soaking overnight
- Rating
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Ingredients
1 cup raw cashews, soaked overnight in water and drained
1 cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups
¼ teaspoon seeds from vanilla bean, preferably Tahitian
⅓ cup pure maple syrup
1 sprig fresh lavender or thyme
1 pint fresh blackberries
3 tablespoons honey, preferably thistle
2 tablespoons chopped unsalted nuts
Nutritional analysis per serving (4 servings)
49 grams carbs; 22 milligrams cholesterol; 413 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 5 grams fiber; 37 milligrams sodium; 16 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the custard, place half the cashews and coconut in blender with ¼ to ½ cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
- Step 2
Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
- Step 3
Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.
Private Notes