Among other things, our
disaster dinner left a few apples and glugs of cashew cream in its wake. What struck me most about the cream was that it wasn't distinctly sweet or savoury and I wondered how I might utilise it for dessert.
Here's the solution. Puff pastry squares, topped with apple slices and sprinklings of agave syrup and Chinese five spice. Baked until golden and then drizzled with cashew cream. At least as good as it sounds.
this cashew cream business has me fascinated. I must try it out.
ReplyDeleteIt's worth a shot, Dani! Just make your first batch a small one, it's rich and goes a long way. :-)
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