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Mocha Custard
Comfort food at its best, this custard made with cashews and almonds
can be served in a hollowed out pear for a dramatic presentation. |
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Serves 6-8
1/2 cup almonds
1 cup cashews
1 quart vanilla soy milk
2 tablespoons arrowroot powder
4 tablespoons agar-agar flakes
1/4 cup grain coffee* or instant coffee granules
1/4 cup maple syrup
2 tablespoons carob powder or cocoa powder
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* Grain coffee is caffeine-free, a substitute for coffee made from grains like barley, rye, and malt, chicory, beets and figs.
1. Grind the almonds into a fine meal in a food processor.
2. Add cashews and grind them. Scrap down any nuts on the sides of the bowl.
3. Add ? cup of vanilla soy milk. Blend for about 30 seconds and
add another ? cup of soy milk. Repeat until you have added a total of 2
cups soy milk. Blend about 5 minutes, till smooth and creamy.
4. Pour the mixture through a strainer into a medium
saucepan, using a spoon or rubber spatula to move ground nut meal aside
so the liquid passes through the strainer. Discard ground nuts in the
strainer.
5. Blend the other 2 cups of vanilla soymilk and
arrowroot in the food processor. Add to the mixture in the saucepan
along with the agar-agar flakes, maple syrup, (grain) coffee, and carob
or cocoa powder.
6. Turn on the heat and whisk the mixture to dissolve the carob powder and grain coffee.
7. Simmer over medium low heat, whisking occasionally for 5 to 7 minutes, or until the agar-agar flakes dissolve.
8. Taste for sweetness and add more maple syrup, if desired.
9. Pour into one large or 6-8 individual dessert cups.
10. Cool to room temperature (about 4 hours) before serving. Or refrigerate for about 2 hours to set.
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