80g golden syrup
100g glucose
3 limes, juiced and zested
4g citric acid
5g salt
2g guar gum
1 vanilla pod, halved lengthways, seeds scraped
250g cashews, soaked for 3 hrs
300ml cashew milk (3 parts water to nuts)
250ml thick coconut cream
250g whole cashew nuts
20g poppy seeds
1.5g ground cinnamon
4g fine sea salt
Zest of 1 lemon
20g sunflower oil
20g agave syrup
20g Dem sugar
10g vanilla essence
Chilled ice cream coupes
Cashew ice cream
Cashew granola
Warm the coconut cream with the sugar, glucose, lime zest and vanilla. Remove the vanilla bean and place into the blender, add the guar gum and citric acid, and blend for a minute.
Add the soaked cashews and half the cashew milk, and blend until smooth. Add the lime juice and salt and blend again. Pass through a fine sieve, then place into an ice cream machine to churn, or into a freezer in a suitable container, whisking every 15 minutes until it sets firm.
Place all the above ingredients into a bowl and mix together.
Place on a large tray lined with parchment paper, spreading the granola out evenly to ensure it bakes evenly.
Bake at 160°C for approximately 20 minutes until golden in colour, stirring every few minutes for even colouring. Leave to cool on the tray, stirring from time to time to avoid clumping.
Place 2-3 small scoops of cashew cream into the coupe and top with the granola.
80g golden syrup
100g glucose
3 limes, juiced and zested
4g citric acid
5g salt
2g guar gum
1 vanilla pod, halved lengthways, seeds scraped
250g cashews, soaked for 3 hrs
300ml cashew milk (3 parts water to nuts)
250ml thick coconut cream
250g whole cashew nuts
20g poppy seeds
1.5g ground cinnamon
4g fine sea salt
Zest of 1 lemon
20g sunflower oil
20g agave syrup
20g Dem sugar
10g vanilla essence
Chilled ice cream coupes
Cashew ice cream
Cashew granola
Warm the coconut cream with the sugar, glucose, lime zest and vanilla. Remove the vanilla bean and place into the blender, add the guar gum and citric acid, and blend for a minute.
Add the soaked cashews and half the cashew milk, and blend until smooth. Add the lime juice and salt and blend again. Pass through a fine sieve, then place into an ice cream machine to churn, or into a freezer in a suitable container, whisking every 15 minutes until it sets firm.
Place all the above ingredients into a bowl and mix together.
Place on a large tray lined with parchment paper, spreading the granola out evenly to ensure it bakes evenly.
Bake at 160°C for approximately 20 minutes until golden in colour, stirring every few minutes for even colouring. Leave to cool on the tray, stirring from time to time to avoid clumping.
Place 2-3 small scoops of cashew cream into the coupe and top with the granola.
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