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Balsamic Strawberry and Lemon Cashew Cream
The husband thinks this tastes like posh yoghurt, but I think it’s a little more special than that. Special enough to call it a parfait in fact. But just because I’ve given it a fancy pants name, don’t be put off from having it for breakfast, it would be an awesome way to start the day……or end it, or enjoyed somewhere in between.You need to soak the cashews overnight in water beforehand. Put them in a large bowl and cover with water. Water should be an inch or 2 above the cashews (they are thirsty little things).
- 3 cups of cashews, soaked in water overnight
- 600 mls water
- Juice of 1 lemon
- Zest of 2 lemons
- 5 tablespoons honey
- 800 grams strawberries, quartered
- 4 tablespoons balsamic vinegar
- 3 tablespoons honey
- Juice of 1/2 lime
- 2 1/2 tablespoons chia seeds
Chop your strawberries and put them in a saucepan along with vinegar, honey and juice.
Put on a medium to low heat and bring to a simmer. Leave them to simmer for 8-10 minutes.
Add the chia seeds and simmer for a further 15 minutes. Liquid should reduce and start to thicken. Remove from heat and allow to cool. Mix will thicken on standing and become jammy.
While the strawberries are cooling, pop your soaked cashews in a sieve and rinse.
Whizz them in a food processor along with water, juice and honey until creamy ( you may need to scrape down sides a couple of times). This just takes a minute or two.
Add your zest and combine.
When berries have cooled enough, spoon into serving glasses, alternating the cream and jam.
Makes 6 servings ( approximately 1 cup each)
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