Parfait with fresh raspberries and cashew cream

3 servings

70 minutes

Parfait with fresh raspberries and cashew cream is a delicate and refined dessert inspired by European cuisine. The combination of velvety nut cream, rich in vanilla and maple syrup aroma, with the juicy freshness of raspberries creates a harmony of flavors. The light acidity of lemon juice balances the sweetness, while coconut oil gives the cream's texture a silkiness. This dessert is perfect for a summer evening or morning breakfast when you crave something fresh and airy. Its simplicity in preparation makes it an excellent choice for those who appreciate natural ingredients and exquisite taste. The origins of parfait trace back to the distant past of French gastronomy, where layered and chilled desserts were considered the pinnacle of culinary art. In modern execution, this parfait version retains the elegance of the traditional recipe but offers a new interpretation thanks to the nut cream.

Energy value per serving

• Calories: 692.2
• Proteins: 18.8g
• Fats: 43.1g
• Carbohydrates: 55g

Ingredients

• Cashew: 1 glass
• Vanilla pod: 1 pc
• Lemon juice: 1 tbsp
• Coconut oil: 1 tbsp
• Maple syrup: 5 tbsp
• Raspberry: 600 g

Cooking steps

1. Soak cashews in cold water and leave overnight. Drain the water. Split the vanilla pod lengthwise. Scrape out the black, oily vanilla seeds. Transfer the nuts to a blender, add 0.5 cup of warm water, coconut oil, maple syrup, and lemon juice. Add the vanilla seeds. Blend until thick and smooth cream.

   Required ingredients:

   • Cashew: 1 glass
   • Vanilla pod: 1 piece
   • Lemon juice: 1 tablespoon
   • Coconut oil: 1 tablespoon
   • Maple syrup: 5 tablespoon
   • Vanilla pod: 1 piece

2. Pour the cream into a deep glass and place it in the refrigerator for one or two hours.

3. Place fresh raspberries in deep glasses, top with a generous spoon or two of chilled nut cream, and serve.

   Required ingredients:

   • Raspberry: 600 g