Thursday, August 30, 2007

Summer Berry Kanten with Rich Vanilla Cream

Berry Kanten
2 cups Blueberry/Strawberry Juice*
2 Tbsp Agar Flakes

Place juice and agar in small saucepan and let sit 20 minutes at room temperature. Place over low heat and simmer until agar has completely disolved. Pour into bowl and let cool on the counter until it stops steaming. Place in refrigerator until set, about an hour. Place in food processor and blend until smooth. Place back in refrigerator until ready to use.

*(I only had 1 1/2 cups blueberry juice so I made additional by blending 1/2 c each strawberries and blueberries with 1 c blueberry juice or water and then strain out solids)

Vanilla Cream
1/2 cup coconut meat
1/2 cup raw cashews soaked at least 4 hours
1/4 cup water
1/4 cup agave
1/4 cup coconut oil
1 T vanilla extract
1/8 tsp sea salt or himalayan salt

Place all ingredients in a Vita-Mix or blender and blend until completely smooth. Transfer to bowl and and refrigerate until chilled and firm, about 2 hours. Taken from "Raw Food Real World".

To Make the Parfait
Layer kanten and vanilla cream in glass dish so the layers are visible. Garnish with fresh mint leaves. Keep chilled until ready to serve.

1 comment:

Kim said...

Your vanilla cream recipe looks great! Thanks for posting, I must try it! Especially with the kanten. I love agar agar!