- Teresa Laury
A creamy and delicious dessert.
Serves: 3 small cups
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.
- Increases Kapha
- Decreases Pitta (in moderation)
- Decreases Vata
This is a very nutritious dessert and is recomended to eat without exaggeration.