Blackberry And Vanilla Bean Custard Parfait

Name: Blackberry And Vanilla Bean Custard Parfait
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw cashews, soaked overnight in water and drained; 1 cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups; 1/4 teaspoon seeds from vanilla bean, preferably Tahitian; 1/3 cup pure maple syrup; 1 sprig fresh lavender or thyme; 1 pint fresh blackberries; 3 tablespoons honey, preferably thistle; 2 tablespoons chopped unsalted nuts

Recipe from Roxanne's

Adapted by Florence Fabricant

Total Time: 45 minutes plus soaking overnight
Rating: 3(7)
Comments: Read comments

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Ingredients

Yield:4 servings

1cup raw cashews, soaked overnight in water and drained
1cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups
¼teaspoon seeds from vanilla bean, preferably Tahitian
⅓cup pure maple syrup
1sprig fresh lavender or thyme
1pint fresh blackberries
3tablespoons honey, preferably thistle
2tablespoons chopped unsalted nuts

Ingredient Substitution Guide

Preparation

Step 1
For the custard, place half the cashews and coconut in blender with ¼ to ½ cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
Step 2
Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
Step 3
Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

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