Zutaten für Frozen Cashew Cream Bienmesabe
- Raw Cashews
- 1 ¼ cups granulated sugar
- 4 large egg whites
- 2 large egg yolks
- Heavy Cream
- Fine Salt
- Sweet Butter
- ½ cup dried apricots OR 1 cup fresh apricots
- 1 tablespoon bourbon (optional)
- ½ cup raisins
- ½ cup white wine
- Light Brown Sugar
- Lemon, Rind Of
- ¼ teaspoon ground nutmeg
- Apricot
- Mint Sprigs
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Zubereitung von Frozen Cashew Cream Bienmesabe
- Preheat oven to 375°F (190°C).
- Spread 1 cup raw cashews on a baking sheet and toast for 2-4 minutes, until lightly golden.
- In a food processor, combine the toasted cashews with 1 ¼ cups granulated sugar. Process until finely ground.
- For the Frozen Dessert:
- In a clean, dry bowl, beat 4 large egg whites until foamy.
- Gradually add ½ cup granulated sugar, beating until stiff peaks form.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Add a pinch of salt, 1 tablespoon bourbon (optional), and ⅓ cup of the cashew-sugar mixture to the whipped cream.
- Mix well.
- Gently fold in the beaten egg whites.
- If using ½ cup dried apricots, simmer them in ½ cup white wine until soft. Drain and chop.
- If using 1 cup fresh apricots, chop them and add them to the cream mixture.
- Butter a standard 9x5 inch loaf pan or a metal ring mold (6-inch diameter).
- Coat the bottom and sides of the pan with 2 tablespoons of the cashew-sugar mixture.
- Pour the cream mixture into the prepared pan.
- Cover tightly with foil and freeze until firm (at least 6 hours, preferably overnight).
- For the Cashew Sauce:
- In a medium saucepan, combine the remaining cashew-sugar mixture, ½ cup white wine, ½ cup packed brown sugar, ½ cup raisins, the zest of 1 lemon, and ¼ teaspoon ground nutmeg.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring frequently.
- In a small bowl, whisk 2 large egg yolks. Temper the egg yolks by slowly whisking in a few spoonfuls of the hot cashew sauce.
- Carefully pour the tempered egg yolks into the saucepan with the remaining sauce.
- Return the saucepan to medium-high heat. Once the mixture begins to bubble, stir constantly for 1-2 minutes, then remove from heat.
- Cool the sauce completely, stirring occasionally.
- Unmold the frozen dessert onto a serving plate.
- Spoon the cashew sauce onto dessert plates.
- Place slices of the frozen cashew cream on top of the sauce.
- Garnish with additional apricot slices and fresh mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
252g
Fat
46g
Carbs
25g
