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Cashew nut ice cream with passion fruit and ginger syrup
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Natural Cashew Nuts, without salt3 cup
- Water3 cup
- Organic sugar (1 and 1/2 cup)300 g
- Macacuja Sour1 unit(s)
- Ginger (piece, the size of a fingertip)1 unit(s)
- Organic sugar (1/4 cup)50 g
- Water2 tablespoon
- Heat the water. Add the chestnuts and let them soak until they give in to finger pressure.
- Beat the chestnuts with the sauce water in the blender with the sugar until you get a smooth cream, similar to cream.
- Place in the freezer in the widest metal container possible to speed up the process. Every hour, scrape the sides and beat with a mixer until creamy (you need to do this 3 or 4 times on average. If you have an ice cream maker with a frozen bowl system, you can also use it).
- Take it out of the freezer 20 minutes before serving (or leave it in the fridge for 2 hours beforehand), to make it easy to bake.
- For the syrup: Grate the ginger, remove the pulp with the passion fruit seed and mix in a small pan with the other ingredients.
- Take to medium fire until you get a thin wire stitch syrup.
- Store in the refrigerator and serve over cashew nut ice cream.
- Recipe of my authorship, originally published in Revista Vegetarianos, November 2014 edition, under the title "Banquete Vegetariano". Publication photos.
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