Frozen Cashew Cream Bienmesabe Recipe

How to Make Frozen Cashew Cream Bienmesabe

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup raw cashews on a baking sheet and toast for 2-4 minutes, until lightly golden.
3. In a food processor, combine the toasted cashews with 1 ¼ cups granulated sugar. Process until finely ground.
4. For the Frozen Dessert:
5. In a clean, dry bowl, beat 4 large egg whites until foamy.
6. Gradually add ½ cup granulated sugar, beating until stiff peaks form.
7. In a separate bowl, whip 1 cup heavy cream until soft peaks form.
8. Add a pinch of salt, 1 tablespoon bourbon (optional), and ⅓ cup of the cashew-sugar mixture to the whipped cream.
9. Mix well.
10. Gently fold in the beaten egg whites.
11. If using ½ cup dried apricots, simmer them in ½ cup white wine until soft. Drain and chop.
12. If using 1 cup fresh apricots, chop them and add them to the cream mixture.
13. Butter a standard 9x5 inch loaf pan or a metal ring mold (6-inch diameter).
14. Coat the bottom and sides of the pan with 2 tablespoons of the cashew-sugar mixture.
15. Pour the cream mixture into the prepared pan.
16. Cover tightly with foil and freeze until firm (at least 6 hours, preferably overnight).
17. For the Cashew Sauce:
18. 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.
19. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring frequently.
20. 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.
21. Carefully pour the tempered egg yolks into the saucepan with the remaining sauce.
22. Return the saucepan to medium-high heat. Once the mixture begins to bubble, stir constantly for 1-2 minutes, then remove from heat.
23. Cool the sauce completely, stirring occasionally.
24. Unmold the frozen dessert onto a serving plate.
25. Spoon the cashew sauce onto dessert plates.
26. Place slices of the frozen cashew cream on top of the sauce.
27. Garnish with additional apricot slices and fresh mint, if desired.