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  • Teresa Laury

Apricot Verrine

A creamy and delicious dessert.

Serves: 3 small cups

Difficulty: Easy

Time: 4 hours + sauce for 30 minutes to prepare

Ingredients for White Cream

1/2 cup raw cashew nuts

2 d.c. demerara sugar

1/4 + 1/8 cup water to blend

Ingredients for Cocoa Cream

1/2 cup dates

1 c.s. white cream

1 c.s. cocoa powder

1/4 cup water to blend

Ingredients for the Syrup

1/2 cup apricots

1 tablespoon demerara sugar

1/4 cup water

Spices for Decorating

6 cardamoms (grinded internal seed)

1 pinch of cinnamon

1 pinch of nutmeg


Soak the nuts and the dates separately for a few hours until they became hydrated and soft or boil them quickly if you have no time to wait.

In a saucepan over low heat, add the ingredients for the syrup and cook until the water dry and it became a syrup.

Discard the nuts soak water and blend them with the sugar and the new water.

Now, make the same for the cocoa cream.

Make the verrine in layers, also putting the apricot in the middle and in the top and finish with the spices.


Heavy food.

- Increases Kapha

- Decreases Pitta (in moderation)

- Decreases Vata

This is a very nutritious dessert and is recomended to eat without exaggeration.

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